👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a rectangular baking mold with butter.

   💡 Tip: Using a rectangular mold helps create even slices for serving.
2. 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.

   💡 Tip: Sweating the vegetables first builds a flavor base.
3. 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.

   💡 Tip: Be careful not to overcook the fish, as it will be blended.
4. 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.

   💡 Tip: For a smoother texture, you can pass the mixture through a fine-mesh sieve.
5. 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).

   💡 Tip: The water bath ensures gentle, even cooking and prevents the pastel from drying out.
6. 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.

   💡 Tip: Cooling is crucial for the texture and for easy slicing.
7. 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.

   💡 Tip: This dish can be made a day in advance, making it perfect for entertaining.