Pastel de Cabracho (Scorpionfish Pâté) Recipe | Traditional Cantabrian Cuisine

Ingredients

• 1.5 lbs scorpionfish (or substitute red mullet or snapper), cleaned and filleted
• 1 medium carrot, peeled and roughly chopped
• 1 small leek, white part only, sliced
• 1 small yellow onion, peeled and quartered
• 2 cloves garlic, smashed
• 1 bay leaf
• 1/2 tsp black peppercorns
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 4 large eggs
• 1/2 cup tomato purée (preferably San Marzano)
• 1/4 cup extra virgin olive oil
• 1/2 tsp sweet smoked paprika (pimentón de la Vera)
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt (plus more to taste)
• 1/4 cup flat-leaf parsley, finely chopped
• 1 tbsp unsalted butter (for greasing the mold)