Name: Pastel de pescado — Buenaventura Baked Fish and Potato Casserole
Prep time: 35 min
Cook time: 55 min
Total time: 2 h
Cuisine: Colombian
Ingredients: 2,000 g firm boneless white-fish fillets, thawed if frozen and patted dry; 750 g potatoes, cooked until just tender, cooled, peeled and sliced; 240 g prepared refrito (recipe below); 240 ml whole milk; 200 g beaten egg, about 4 large eggs without shells; 60 g fine breadcrumbs, toasted; 4 g fine salt, divided; adjust only after tasting the refrito; 200 g ripe tomatoes, finely chopped; 80 g scallions, finely chopped; 200 g onions, finely chopped; 12 g peeled garlic, finely chopped; 20 g mild aji or mild green chile, finely chopped; remove seeds for less heat; 100 g green bell pepper, finely chopped (optional); 4 g chillangua or cilantro, finely chopped; 4 g poleo or fresh mint, finely chopped; 30 ml achiote oil; Black pepper and ground cumin, to taste

Wide view of Colombian fish pastel with a serving showing the potato and fish layers.

Region Buenaventura, Valle del Cauca, Colombian Pacific coast

Category Baked layered fish-and-potato casserole

Yield 8 generous servings

Preparation time About 35 minutes, plus time to cook and cool the potatoes

Active time About 65 minutes

Ingredients ↓

Overview

Pastel de pescado — Buenaventura Baked Fish and Potato Casserole

Layer flaky fish and cooked potatoes with a tomato-and-herb refrito, then bake beneath a crisp breadcrumb top.

Pastel de pescado is documented in Buenaventura, Valle del Cauca, as a layered oven-baked preparation of fish fillets and potatoes. A Colombian Ministry of Culture cookbook pairs the layers with refrito, milk and beaten eggs, then finishes the dish with toasted breadcrumbs. The result is sliceable but tender, with savory fish, soft potato and a browned top.

The published recipe lists eight to ten servings and calls for two kilograms of fish, cooked potatoes and a cup of refrito. It gives an oven setting as “300°” without naming Fahrenheit or Celsius. This measured home version keeps the documented ingredients and layering technique, uses eight generous portions and sets the oven to 180°C. That oven setting is a practical adaptation, not a conversion of the ambiguous historical figure. Because oven depth and fish thickness vary, check the center with a thermometer instead of relying on the clock.

The source does not identify the fish species. Choose a firm, boneless white-fish fillet available where you live; the merluza entry used for nutrition is only a composition proxy. The refrito is based on the cookbook's cross-reference to tomato, scallion, onion, garlic, aji, local herbs and achiote oil. Its exact quantity is measured here so the casserole is repeatable.

Ingredients

Casserole

2,000 g firm boneless white-fish fillets, thawed if frozen and patted dry
750 g potatoes, cooked until just tender, cooled, peeled and sliced
240 g prepared refrito (recipe below)
240 ml whole milk
200 g beaten egg, about 4 large eggs without shells
60 g fine breadcrumbs, toasted
4 g fine salt, divided; adjust only after tasting the refrito

Refrito

200 g ripe tomatoes, finely chopped
80 g scallions, finely chopped
200 g onions, finely chopped
12 g peeled garlic, finely chopped
20 g mild aji or mild green chile, finely chopped; remove seeds for less heat
100 g green bell pepper, finely chopped (optional)
4 g chillangua or cilantro, finely chopped
4 g poleo or fresh mint, finely chopped
30 ml achiote oil
Black pepper and ground cumin, to taste

Method

Cook and cool the potatoes Put the potatoes in a pot, cover with cool water and bring to a gentle boil. Simmer until a knife enters the largest potato with slight resistance, usually 18–25 minutes depending on size. Drain and let them cool until easy to handle. Peel and slice about 5 mm thick. The potatoes should hold their shape; fully soft slices can collapse into the casserole.
Make the refrito Warm the achiote oil in a skillet over medium-low heat. Add the tomatoes, scallions, onions, garlic, aji and optional green pepper. Cook for about 10 minutes, stirring, until the vegetables are soft and the mixture has thickened into a spoonable sauce. Stir in the chillangua and poleo during the final minute. Season with pepper and a little cumin. Weigh out 240 g for the casserole; any extra refrito can be served at the table.
Prepare the fish and egg mixture Heat the oven to 180°C. Lightly grease a 23 × 33 cm oven-safe baking dish. Cut the fish into pieces that fit the dish in an even layer, keeping them roughly the same thickness. Whisk the eggs with the milk and salt. Keep raw fish and its juices away from the cooked potatoes and other ready-to-eat foods; wash hands, board, knife and work surfaces after handling it.
Layer the casserole Arrange half the potato slices in the dish, overlapping them slightly. Lay half the fish over the potatoes. Spoon over half the refrito, then drizzle on half the egg-and-milk mixture. Repeat with the remaining potatoes, fish, refrito and egg mixture. Spread the liquid gently so it reaches the corners without disturbing the layers. Sprinkle the toasted breadcrumbs evenly across the top.
Bake to a safe center temperature Bake uncovered for 45–60 minutes. Begin checking at 45 minutes: the edges should bubble, the fish should be opaque and the center should be set rather than liquid. Insert a clean food thermometer into the center without touching the baking dish. Since the casserole contains eggs, the center must reach 71.1°C. If the breadcrumbs brown before the center is ready, cover loosely with foil and continue baking, checking every 5–8 minutes.
Rest, serve and store Let the casserole rest for 10 minutes so it is easier to portion. Serve hot, lifting each portion with a broad spatula to keep the layers together. Refrigerate leftovers in shallow containers within 2 hours; keep them at or below 4°C and use within 3–4 days. Reheat until steaming hot throughout. Do not leave the casserole at room temperature for more than 2 hours.

Practical guidance

Practical

Nutrition per serving

These rounded figures are estimates, not laboratory measurements. The fish calculation uses the Colombian food-composition entry for raw merluza fillet as a proxy because the historic recipe does not name a species. Values vary with the fish, milk, breadcrumbs, refrito reduction and added salt. Sodium is especially uncertain, so taste the refrito before seasoning and check packaged ingredient labels.## Allergens and food safety Contains finfish, egg, milk and wheat when made with standard breadcrumbs. Check labels for additional allergens and cross-contact statements. Refrigerate raw fish until use and keep it separate from ready-to-eat food. Bake the egg-containing casserole to at least 71.1°C at the center. Refrigerate leftovers within 2 hours and use within 3–4 days.

Practical guidance

Keep the layers even. Slice the cooked potatoes to a similar thickness and cut the fish into pieces of comparable depth. Even layers cook more predictably and make clean portions. If a fillet is very thick, split it horizontally rather than leaving one bulky piece in the center. Use cooked potatoes. The source specifies cooked, sliced potatoes. Par-cooking them before assembly lets the fish and egg mixture finish in the oven without relying on a short bake to soften raw potato. Drain them well; excess surface water can thin the egg-and-milk mixture. Treat refrito as a measured component. The cookbook refers to one cup and lists local aromatics, but household blends vary. This adaptation measures 240 g of cooked sauce. Chillangua and poleo have distinctive regional aromas; if they are unavailable, use familiar edible herbs and note that the flavor will differ. Do not use unidentified wild herbs. Choose the fish for the dish. A firm, boneless white-fish fillet is easiest to layer and serve. The historical recipe names fillets but not a species, so no single fish should be presented as mandatory. If using frozen fillets, thaw them in the refrigerator and blot away excess moisture before assembling. Let temperature settle the timing. The source gives 30 minutes at an unexplained “300°.” This version uses 180°C as a measured home-oven setting and may take longer, especially in a deep dish or with cold ingredients. The safe finish is a center reading of 71.1°C for the egg-containing casserole; color alone cannot confirm it. Plan the meal safely. Keep fish refrigerated until assembly and avoid cross-contact with ready-to-eat foods. Once baked, portion leftovers into shallow containers and refrigerate within 2 hours. Use them within 3–4 days and reheat thoroughly. The recipe is a cooked meal, not a preservation method.

Final notes

Remember 1: Cook and cool the potatoes before layering so they hold their shape during baking. Remember 2: Use a food thermometer to confirm 71.1°C at the center; the source's “300°” oven notation has no stated unit.

Nutrition per serving

Serving basis: One-eighth of the casserole
Calories: About 410 kcal
Carbohydrates: About 28 g
Protein: About 53 g
Fat: About 9 g
Fibre: About 3 g
Sodium: About 620 mg

Pastel de pescado — Buenaventura Baked Fish and Potato Casserole

Ingredients

Casserole

Refrito

Method

Practical

Nutrition per serving

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

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Pescado Encurtido — Buenaventura Marinated Fish

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