Potato Cake with Cod
La Europea
This easy recipe is a different way to eat Bacalao Langa® skinless, plus you can do it with ingredients that you surely have at home, cheap and easy to get. This potato cake is very yielding, excellent for when you have visits or to share with the family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo Langa® cod fillet without skin
  • 3 liters water, cold
  • 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, to decorate
Preparation
40 mins
20 mins
Low
  • Soak the skinless Langa® Cod Loin in a pot with cold water and let it rest for 2 to 3 days, until it is thinned out. Change the water every 12 hours. Rinse and drain.
  • Heat the olive oil in a pan over medium heat and cook the tomato, onion, garlic, Bacalao Langa® Loin without skin, pepper, chayote, zucchini, tomato puree and chipotle for 20 minutes, sprinkle with parsley and set aside.
  • For the mashed potato, 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 spray, 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.
  • Decorate 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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