Soplado de bagre: Tolima catfish bake with a fluffy egg topping

Prepare the fish and keep raw ingredients cold Keep the catfish and eggs refrigerated until needed. Use a separate board for raw fish and a clean plate for cooked fish. Do not rinse raw fish under running water; pat it dry with disposable paper towel. Check the steaks for obvious bones before cooking, then wash your hands and the work surface.

Fry the catfish, then remove skin and bones Heat the vegetable oil in a large skillet over medium heat. Fry the steaks in batches, turning once, until both sides are lightly browned and the thickest part reaches 63°C on a food thermometer. Transfer them to a clean plate and let them cool until safe to handle. Remove the skin and carefully pull away the flesh, checking it between your fingers for every bone. Flake the fish into moist, bite-size pieces and set aside.

Soften the tomato, onion and garlic Put the tomato, grated onion and garlic in a small covered saucepan with 30–45 ml water, 3 g salt and 0.5 g black pepper. Cook gently for about 10 minutes, stirring once or twice, until the vegetables are soft and the onion no longer tastes raw. If liquid remains, drain it so the fish layer will not make the bake watery. Let the mixture cool, then fold it through the flaked catfish.

Soak and sieve the bread Pour the milk over the torn crustless bread and leave it for several minutes, until thoroughly saturated. Press the mixture through a fine sieve or food mill into a large bowl. Stir in the melted butter, ground allspice, remaining 3 g salt and 0.5 g pepper. The mixture should be moist and smooth, not watery; if the bread still has dry patches, press them through the sieve as well.

Whip the egg whites and fold the mixture together Separate the eggs, keeping the whites free of yolk. Beat the whites in a clean, dry bowl until they hold firm peaks. Add the yolks one at a time, beating briefly after each. Stir one spoonful of the bread mixture into the eggs to loosen it, then gently fold in the rest with a spatula. Use broad strokes and stop as soon as no large streaks remain. Do not taste the raw egg mixture.

Layer the fish between the egg mixture Heat the oven to 175°C conventional / 160°C fan. Lightly butter a 20 cm / 8-inch ovenproof dish. Spread half the egg-and-bread mixture evenly over the base. Arrange the seasoned catfish and vegetables in an even middle layer, leaving a narrow border at the edge. Spoon the remaining mixture over the fish and gently level the top without pressing out the air.

Bake until the center reaches 71°C Bake for about 30–40 minutes, starting to check at 30 minutes. The top should be golden and the sides set. Insert a clean food thermometer into the center of the bake, avoiding contact with the dish; the egg mixture must reach 71°C. If it has not, return the dish to the oven and check again after several minutes. Rest for 10 minutes before cutting so the layers hold together.

Serve and store leftovers safely Cut the bake into four portions and serve warm. Refrigerate leftovers in shallow covered containers within 2 hours of baking, or within 1 hour if the room is hotter than 32°C. Use within 3–4 days. Reheat each portion throughout to 74°C. The interior is soft and moist, so use a clean knife and keep any uneaten portion chilled rather than leaving it out for serving.