Pastel de Cabracho - Scorpionfish Cake

“パステル・デ・カブラチョ – カサゴのプディング”

I first encountered this delicacy in a cosy wine bar in Asturias, where I was immediately captivated by its rich seafood essence, delicately balanced with a creamy texture and the brightness of vegetables.

Pastel de Cabracho (meaning ‘cake of scorpionfish’) is a traditional dish made from the flavourful scorpionfish. Today, it is celebrated for its intense seafood flavour, but historically, fishermen used this bony fish, often less fresh, primarily for broths. In the 1970s, the famous Basque chef Juan Mari Arzak created the iconic dish, which quickly gained popularity throughout northern Spain.

Typically served as a cold appetizer or shared tapas, it is accompanied by mayonnaise, salsa rosa, and crispy toast. In my version, I serve it with Tartar and Pimentó sauce, inspired by my experience in Asturias.

If scorpionfish is difficult to find in your area, or if you're looking for a more budget-friendly option, red mullet, redfish or hake make excellent substitutes in this delightful dish.

Ingredients (serves 4)

Scorpionfish  1(500g)

Onion  1/2

Leek   1/2

Carrot  1/2

Parsley   a small bouquet

Peppercorns   4

Bay leave  1

Egg   3

Double cream   120ml

Ripe tomato   100g(chopped)

Piquillo pepper   1(chopped)

Extra virgin olive oil   1table spoon

Butter for the mould

Salsa Tartar

Pickled onion

Chive

Mayonaise

Lemon

Salsa Pimento

1. Prepare the fish: Clean the scorpionfish thoroughly. Place it in a large pot with onion, leek, carrot, parsley, bay leaf, peppercorns, and a teaspoon of salt. Add enough water to fully cover the fish. Cook for about 10 minutes, until the fish is cooked through.

2. Debone the Fish: Remove the scorpionfish from the broth. Carefully take off the skin and remove all the bones, setting the meat aside. Tip: Save the broth for a flavourful soup or to enhance a rice dish.

3. Prepare the Tomato and Pepper: In a pan, heat the olive oil and cook the tomato and Piquillo peppers until they soften. Set the sauce aside to cool to room temperature.

4. Blend the Mixture: In a blender or food processor, combine the eggs, cream, cooled tomato-pepper, and half of the flaked fish. Blitz until you have a smooth paste. Season with salt and pepper, then gently fold in the remaining fish.

5. Prepare the Mould: Preheat the oven to 180°C (350°F). Grease a terrine or loaf mould with butter and line the bottom with a strip of baking paper for easier unmoulding later. Pour the fish mixture into the mould. Cover it with aluminium foil to prevent it from drying out during baking.

6. Bake in a Bain-Marie: Place the mould in a deep oven dish and fill the dish with boiling water to reach halfway up the sides of the mould. Bake for 40-45 minutes, checking periodically by inserting a cocktail stick or small knife into the cake. It’s ready when the tester comes out clean.

7. Cool and Unmould: Remove the mould from the oven and allow the cake to cool slightly. Once cool, run a knife around the edges to loosen it, then carefully invert it onto a plate. Refrigerate until completely chilled.

8. Serve: Once cold, slice and serve with salsa Tarta and Pimentón, and plenty of crispy toasted bread.

Tips:

This dish tastes even better the next day, as the flavours develop further. Keep it refrigerated, and it will last for up to three days.