Pastel de Cabracho
A savory seafood pâté made from scorpionfish, a spiny rockfish found in the Atlantic. This dish is known for its delicate texture and rich, oceanic flavor, often served as an appetizer with mayonnaise or salsa rosa.
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🧂 Ingredients
- 750 g Scorpionfish (cabracho), cleaned and deboned
- 6 large Eggs
- 250 ml Heavy cream
- 250 g Tomato sauce (homemade preferred)
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 Leek, white part only, finely chopped
- 1 medium Carrot, finely chopped
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1 tbsp Butter, for greasing
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease a rectangular baking mold with butter.
💡 Pro Tips: Using a rectangular mold helps create even slices for serving. - 2
In a saucepan, combine the chopped onion, garlic, leek, carrot, and bay leaf. Add just enough water to cover the vegetables and a pinch of salt. Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
💡 Pro Tips: Sweating the vegetables first builds a flavor base. - 3
Add the deboned scorpionfish to the saucepan with the vegetables. Cook for about 5 minutes, or until the fish is just cooked through. Remove the fish from the liquid and set aside. Discard the bay leaf and drain the vegetables, reserving the cooking liquid.
💡 Pro Tips: Be careful not to overcook the fish, as it will be blended. - 4
In a blender or food processor, combine the cooked fish, eggs, heavy cream, tomato sauce, and the cooked vegetables. Season with salt and pepper to taste. Blend until smooth and creamy.
💡 Pro Tips: For a smoother texture, you can pass the mixture through a fine-mesh sieve. - 5
Pour the mixture into the prepared baking mold. Place the mold in a larger baking dish and fill the larger dish with hot water to create a water bath (bain-marie).
💡 Pro Tips: The water bath ensures gentle, even cooking and prevents the pastel from drying out. - 6
Bake for 45-50 minutes, or until the pastel is set and a knife inserted near the center comes out clean. Remove from the water bath and let cool completely.
💡 Pro Tips: Cooling is crucial for the texture and for easy slicing. - 7
Chill the pastel de cabracho in the refrigerator for at least 2 hours, or preferably overnight, before serving. Serve cold, sliced, with mayonnaise or salsa rosa.
💡 Pro Tips: This dish can be made a day in advance, making it perfect for entertaining.
💡 Pro Tips
- ✓If scorpionfish is unavailable, red mullet, redfish, or hake can be used as substitutes.
- ✓Ensure the tomato sauce is thick; if it's too watery, simmer it down before using.
- ✓For a richer flavor, you can add a tablespoon of brandy or sherry to the mixture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a small amount of finely chopped cooked prawns to the mixture for added texture.
- Serve with a drizzle of olive oil and a sprinkle of fresh parsley.
- Incorporate a tablespoon of pimentón (Spanish paprika) for a subtle smoky flavor.