Name: Fish in a Spanish Pie (Tarta de Pescado)
Yield: About 4 main-course servings, more if served as an appetizer
Cuisine: Italian
Ingredients: Olive oil for brushing the fish; ⅛ teaspoon ground anise (crush aniseed to a powder in a spice grinder or mortar and pestle if you cannot buy ground anise); Egg wash: 1 egg well beaten with a pinch of salt; ¾ cup whole hazelnuts, roasted, skinned, and coarsely crushed; Salt; 2 large skinless trout fillets or fillets of another delicate freshwater or saltwater fish, about 24 ounces total; 2 large eggs; 1 teaspoon salt; 1 teaspoon baking powder; ¾ cup dark raisins; 2 tablespoons brandy; Freshly grated nutmeg; ½ cup water; ½ cup olive oil; 3 cups all-purpose flour (spoon flour into dry-measure cup and level off)

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