The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Salt Cod with Eggs (Pudim de Bacalhau com Ovos)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound salt cod fillets 2 tablspoons cornstarch 2 cups milk
4 tablespoons (1/4 cup) butter plus 1 tablespoon 1 medium onion, grated 2 medium tomatoes, peeled, seeded, and chopped
2 tablespoons drained capers salt, freshly ground pepper butter for ramekins
6 eggs 3 tablespoons grated Parmesan cheese



1 Soak the cod in cold water to cover, changing the water several times, for 24 hours. Drain and rinse the fish. Put it into saucepan with water to cover and poach it for 15 to 20 minutes, or until it flakes easily when tested with a fork. The water should just simmer. Drain and flake the fish and set it aside.
2 Mix the cornstarch with a little of the milk, add the rest of the milk, and pour the mixture into a small saucepan. Add 1 tablespoon of butter and cook, stirring, over moderate heat until the mixture is smooth and lightly thickened. Set aside.
3 In another saucepan heat the 4 tablespoons of butter, add the onion, and cook, stirring for a few minutes. Add the tomatoes and cook until the mixture is thick and well blended. Stir in the Bechamel sauce and the capers. Fold in the codfish and add a little salt if necessary. Season generously with pepper. Cool slightly.
4 Butter six 2/3-cup-size remekins and break an egg into each. Pour the codfish mixture over the eggs and sprinkle each ramekin with 1/2 tablespoon grated Parmesan cheese. This may also be cooked in a single shallow Pyrex dish. Bake in a preheated hot (400 F) oven for 8 minutes.

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