Cuajado de Pescado (Cazón)

Name: Cuajado de Pescado (Cazón)
Total time: 2700 s
Cuisine: American
Ingredients: 3 1/3 lbs fish (such as dogfish, tuna, skate, or stingray); 3 ripe plantains; 12 eggs; Olives and raisins, to taste; ---- For the filling: (all finely chopped); 4 large onions; Plenty of sweet peppers (ají dulce); Green onions; 4 medium bell peppers; Garlic, to taste; Salt and pepper, to taste; Annatto (for color); ---- Utensils: Chef’s knife, mixer, large bowl, baking pan, skillet or frying pan for the filling

amlnoriega2010 @cook_1257728

Puerto La Cruz / Anzoategui/ Venezuela

This is a fabulous and delicious Cuajado de Pescado. This dish is a traditional favorite in Venezuela, especially during Holy Week in the eastern part of the country, and is usually made with fish. It’s typically served with white rice and beans, or simply with cassava bread (cazabe), another delicacy from northeastern Venezuela made from yuca.

amlnoriega2010 @cook_1257728

Puerto La Cruz / Anzoategui/ Venezuela

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Ingredients

45 minutes

3 1/3 lbsfish (such as dogfish, tuna, skate, or stingray)
3ripe plantains
12eggs
Olives and raisins, to taste
---- For the filling: (all finely chopped)
4large onions
Plenty of sweet peppers (ají dulce)
Green onions
4medium bell peppers
Garlic, to taste
Salt and pepper, to taste
Annatto (for color)
---- Utensils: Chef’s knife, mixer, large bowl, baking pan, skillet or frying pan for the filling

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Steps

45 minutes

1

Boil the fish until the skin comes off easily. Clean and shred all the fish.
2

In a pot, make the filling by adding all the ingredients: onion, green onion, sweet peppers, garlic, and bell pepper. Cook, then add annatto for color. Add the shredded fish, mix well with the other ingredients, and cook for a while so the flavors blend. Season with salt and pepper to taste.
3

Peel and dice the potatoes into small cubes. Boil until just tender (al dente), then drain, let cool, and set aside.
4

Peel, slice, and fry the plantains. Once fried, cut them into small cubes, let cool, and set aside.
5

Separate the egg whites from the yolks. Beat the egg whites with a mixer until stiff peaks form, adding a pinch of salt, pepper, and a splash of vinegar as you start beating. Add the yolks one at a time, continuing to beat. In the same bowl, add the fish, potatoes, plantains, sliced olives, and raisins (the last two are optional and to taste).
6

Pour the entire mixture from step 5 into a baking pan that has been buttered and floured (just like you would for a cake). Place in a preheated oven at 350°F (180°C).
7

Bake for about 45 minutes, until the eggs and the whole mixture are set and firm. Let cool slightly, then unmold as you would a cake. Once rested, cut into portions. Enjoy!
8

This recipe has many variations—you can make it with a seafood filling, clams, or even turtle, whatever you like. Just make it with lots of care and love—those are the most important ingredients! I hope you try it and enjoy it!