La Europea

3 Photos
Select File

Validate Cancel

Chile Relleno with Cod au Gratin

1h 20 mins
1h 10 mins
Super List
Upload a picture
To print
Do you want to prepare cod for this season's celebrations but in a different and original recipe? This Chile Filled with Cod au Gratin is the recipe you were looking for. The cod we use is Bacalao Langa®, which, due to its rich flavor, we recommend for this preparation. The gratin of the Chile Relleno with Cod au Gratin is provided thanks to the Manchego cheese with which it is covered, giving a creamy and crunchy touch at the same time. We recommend serving this dish at the Christmas Eve dinner as an appetizer or main dish. What would you add to this recipe?
Learn more about La Europea


4 portions
  • 2 liters Water
  • 1 kilo Langa® Crumbled cod
  • 4 poblano peppers
  • 2 tablespoons olive oil
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup tomtato, diced
  • 1/4 cups corn kernels
  • 1/4 cups mayonnaise
  • 2 tablespoons parsley, finely chopped
  • 1 cup manchego cheese, to grill
  • enough salt
  • enough black pepper
  • 2 cups tomato sauce, for the sauce
  • 1 package cream cheese
  • enough parsley, to decorate


Desalinate the Crumbled Langa® Cod by covering it with enough water for 48 hours, changing it constantly.
Preheat the oven to 180 ° C (356F)
On a comal, roast the poblano peppers, then place them in a bag and let them sweat for 20 minutes.
Heat the olive oil over medium heat, add the onion until it is sautéed, add the garlic, the tomato, the corn, the Langa ® Cod and cook for 15 minutes, add the mayonnaise seasoned with salt, pepper and parsley. Cool slightly.
Remove the skin from the chiles, and the seeds, and stuff with the cod.
Place in a refractory and sprinkle with Manchego cheese, bake for 20 minutes.
For the sauce: in a pot over medium heat heat the tomato sauce, add the cream cheese, season with salt and pepper and cook until thick.
Serve the chili with the creamy tomato sauce, decorate with Chinese parsley.


On a plate accompanied by creamy tomato sauce.


A very practical way to desalinate cod is to cook it with enough water. When the tomato sauce is very acidic, add a pinch of sugar to balance.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.