Hake Pudding

Clean the hake fillets, removing any bones.

Cook the fillets in salted water. Drain well and set aside.

Sauté the chopped onion in three tablespoons of oil, then mix it with the chopped parsley, flaked fish, grated cheese, and eggs.

Melt the butter in a small saucepan. Add the cornstarch and cook for 1 minute, stirring continuously.

Gradually add the milk while stirring quickly to avoid lumps.

Cook for 5 minutes, seasoning with salt, pepper, and nutmeg.

Add the white sauce to the fish mixture and combine thoroughly.

Season with salt and pepper, then transfer the mixture to a buttered ovenproof mold sprinkled with breadcrumbs.

Bake in a preheated oven at 200°C (400°F) for 40 minutes.

Remove from the oven, let it rest for 10 minutes, and unmold.

In a saucepan, combine the onion, oil, tomatoes, sugar, bay leaf, and seasonings.

Cook for 15 minutes, then remove from heat.

Let the mixture cool slightly and blend until smooth.

Serve the hake pudding topped with the tomato sauce and garnish with small shrimp for decoration.