Oven-baked Fish and Potato Pie

Pucherode Pescado

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

One of the few things that irritates me about the Spanish style of cooking is that in a dish like this one, which is effectively a Mediterranean Lancashire hotpot only made with fish, if you get my drift, they are sloppy about boning and skinning fish. My chum Carmen, who told me about this recipe, insisted that I use cutlets of fish complete with bone and skin. I think it would be vastly improved if you used thick fillets of any firm-fleshed white fish, such as cod, haddock, hake or monkfi