Name: Potato Cake with Cod
Prep time: 60 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.