Fish and Tortilla Pie
Fish
and Tortilla Pie
(Budin de Pescado)
4 lb.
ripe tomatoes, coarsely chopped (use romas for better flavor)
6 oz. red onion, cut into pieces
2 TBS. vegetable oil, plus oil for frying (can use microwave)
1-1/2 lb. swordfish, tuna, halibut or cod fillets, cut into 2-3
inch
chunks
8 fresh epazote or cilantro sprigs plus extra for garnish
24 corn tortillas
2 cups pureed pot beans made from black beans
8 fresh habanero or jalapeno chili peppers, roasted, peeled and
cut into
strips
Working in batches, place the tomatoes and onion in a blender or in a food processor fitted with the metal blade. Puree until smooth. In a saucepan over high heat, warm the 1 TBS oil. Add the puree and the 1 TBS. salt and cook uncovered, stirring often, until thickened, about 10 minutes. Cover and keep hot. Meanwhile, in another saucepan combine the fish, the 8 epazote or cilantro sprigs and the 1 tsp salt. Add water to cover, place over low heat, and simmer until the fish flakes with a fork, about 20 minutes. Drain well and let cool. Using your fingers, shred the fish into a bowl, or mash with a fork. Add 3 cups of the hot tomato sauce and mix well.
Prepare tortillas, one at a time. You can either fry them in oil or wet slightly and use microwave for 15-20 seconds.
To
assemble pies, gently heat the pureed beans in a heavy saucepan,
adding water if necessary to form a thick sauce. Place a little
of the tomato sauce on 8 individual plates, working with 8 of the
tortillas, dip them, one at a time, into the hot tomato sauce and
then place on the plates. Cover each with about 2 TBS beans and
then 2 heaping TBS of the fish mixture. Dip 8 more tortillas in
the tomato sauce and place atop each serving. Repeat the bean and
fish layers. Dip the final 8 tortillas in the sauce and place atop
each serving. Spoon any remaining tomato sauce evenly over the top.
Garnish with the roasted pepper strips and epazote or cilantro sprigs
and serve. This can be assembled in a large, rectangular, lasagna-baking dish.
