Fish in a Spanish Pie

Name: Fish in a Spanish Pie (Tarta de Pescado)
Cuisine: Italian
Ingredients: Freshly grated nutmeg; Salt; ¾ cup dark raisins; ¾ cup whole hazelnuts, roasted, skinned, and coarsely crushed; Egg wash: 1 egg well beaten with a pinch of salt; Egg wash: 1 egg well beaten with a pinch of salt; 3 cups all-purpose flour (spoon flour into dry-measure cup and level off); 1 teaspoon salt; 1 teaspoon baking powder; ⅛ teaspoon ground anise (crush aniseed to a powder in a spice grinder or mortar and pestle if you cannot buy ground anise); ⅛ teaspoon ground anise (crush aniseed to a powder in a spice grinder or mortar and pestle if you cannot buy ground anise); ½ cup olive oil; 2 large eggs; ½ cup water; 2 tablespoons brandy; 2 large skinless trout fillets or fillets of another delicate freshwater or saltwater fish, about 24 ounces total; 2 large skinless trout fillets or fillets of another delicate freshwater or saltwater fish, about 24 ounces total; 2 large skinless trout fillets or fillets of another delicate freshwater or saltwater fish, about 24 ounces total; Olive oil for brushing the fish; Olive oil for brushing the fish

Tarta de Pescado

Preparation info

About
4
main-course servings, more if served as an appetizer

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This intriguing recipe doesn’t come from a Spanish source at all, though it is very Spanish in flavor and spirit. I first read about it in the Alice B. Toklas Cookbook (Doubleday Anchor, 1960). The name is the one Miss Toklas gave to the recipe, and I have prepared it often with great success. Gertrude Stein and Alice B. Toklas traveled extensively in Spain in the ear

Ingredients

Europe
Italy
Spain
Pastry
Fish course
Pie
Pescatarian

Ingredients

Method