Salted-Cod Pudding
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish, cod
salted |
|
| ¼ | cup |
rice
|
|
| 1 ¼ | cups |
milk
|
|
| 3 | large |
eggs
|
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish, cod
salted |
|
| 59 | ml |
rice
|
|
| 296 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 1 | x |
butter
|
*
|
Directions
Preheat oven to 400℉ (200℃).
Boil the salted cod until fully cooked.
Take it out of the water and leave to cool.
Skin the fish, de-bone it and make a stew out of it in a bowl, not adding anything.
Boil the rice and mix it with the fish in the bowl to make a good mixture.
Beat the eggs and mix it with the milk.
Put the fish/rice mixture in a heat-resistant dish in which you have spread the butter.
Pour the milk/egg mixture over it and put it in the oven for 40 minutes.
