Potato Cake with Cod

La Europea
This easy recipe is a different way to eat Langa® Skinless Cod Loin, plus you can make it with ingredients you surely have at home, economical and easy to find. This potato cake is very generous, excellent for when you have guests or to share with family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo Langa® cod fillet without skin
  • 3 liters water, fried
  • 3 tablespoons Bogador® olive oil
  • 2 cups tomato
  • 1 cup onion
  • 3 tablespoons garlic
  • 1/2 teaspoons pepper
  • 1/2 cups chayote, in small cubes
  • 1/2 cups pumpkin, in small cubes
  • 1/2 cups tomato purée
  • 1/4 cups chipotle chile
  • 1/4 cups parsley
  • 6 potatoes
  • 1/4 cups butter, melted
  • 1/2 cups sour cream
  • 1/4 cups cornstarch
  • salt
  • pepper
  • cooking spray
  • parsley, for decoration
Preparation
40 mins
20 mins
Low
  • Soak the Langa® Skinless Cod Loin in a pot with cold water and let it rest for 2 to 3 days until it desalts. Change the water every 12 hours. Rinse and drain.
  • Heat olive oil in a pan over medium heat and cook the tomato, onion, garlic, Langa® Skinless Cod Loin, pepper, chayote, zucchini, tomato puree, and chipotle for 20 minutes, sprinkle with parsley and set aside.
  • For the mashed potatoes, in a bowl mash the potatoes with the melted butter and cream, add the cornstarch, salt, pepper, and mix.
  • On a board, place in a 30 cm diameter mold and spray with cooking oil, place a layer of mashed potatoes, followed by the cod filling, and finish with another layer of mashed potatoes, until the ring is completely filled. Unmold.
  • Garnish with parsley, serve, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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