Preparation

Season the cooked and shredded fish with crushed garlic, salt and lemon.
Sauté with olive oil, 1 clove of garlic, onion and tomato. When the stew is well refined, put the shredded fish inside, stirring constantly.
The pieces of bread crumbs are dipped in the water that cooked the fish and squeezed until dry.
After the fish is wrapped in the stew, put the bread crumbs in pieces, and continue to stir until it is a porridge, not too soft.
Allow to cook for about 20 minutes.
Add the fish water if necessary to avoid drying out.
Parsley is added to taste.
Then add a tall pyrex with butter, and place the pudding inside the pyrex.
Sprinkle with breadcrumbs on top, and put in the oven at 180 degrees, until the top part blushes and is a little stiff.
Serve with chips or vegetables.

Ingredients

  • 5 peeled blanched tomatoes
  • 3 chopped onions
  • 2 crushed garlic cloves
  • salt to taste
  • 1/2 lemon
  • 1/2 Cooked, shredded, and bone-free sawfish (quantity: half the quantity of fish in bread)
  • 1 loaf of bread without crust (in pieces)
  • Parsley