Fish & vegetables pudding

Our dinner yesterday: Fish & veggie pudding, a very complete and easily digestible dish.

Moreover, as you know, I like recipes I can prepare in advance. Then when I’ve arrived home -tired, I don’t need to start cooking, just eating a comfort dish.

This recipe is also perfect for using vegetable leftovers (raw or cooked) you may have in the fridge.

For a mould of 25 cm. (4 persons):

300 gr. fish (hake, codfish… it can be frozen)

2 carrots

1 onion

1 small zucchini

some broccoli flowers (6-8)

2 eggs

5 egg whites (about 150 gr.)

salt, pepper

herbs & spices to taste

olive oil

grated cheese (optional)

sliced almonds (optional)


Pre-heat the oven to 180 degrees.

Steam the broccoli flowers (3 min. in the microwave)

Peel and grate the carrots.

Peel and cut the onion into thin strips (julienne).

Wash and slice the zucchini.

Put 2 tablespoons of olive oil in a wok, add the onion and carrots and sautée it at high-heat for a couple of minutes.

Add the zucchini slices, broccoli, salt, pepper and herbs to taste and cook it for 2 minutes more.

Leave the vegetables on the side.

Cut or shred the fish and place the pieces at the bottom of the mould (if it’s a silicon mould you don’t need to grease it).

Add salt & pepper to taste.

Put the vegetables in the mould, over the fish.

Beat the eggs + egg whites and pour them into the mould, over the veggies.

Sprinkle grated Parmesan cheese and some sliced almonds on top.

Bake it at 180 degrees for 30 minutes.

(If you prick it with a toothpick you will see the egg is curdled and the fish cooked but not too dry).

Leave it to cool, take it out from the mould and…

Ready to eat!

If anybody is “not a big fan” of fish, instead of doing 2 different layers, you can mix it with the veggies so its appearance will be hidden 😉

As you can see, I served it with rocket salad and re-hydrated dried tomatoes, but you can also make some toasted bread or basmati rice….

Vegetarian option: you can substitute the fish for some sliced mushrooms.


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