Cod Lasagna a la Vizcaína

Name: Cod Lasagna a la Vizcaína
Prep time: 150 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo Langa® cod fillet without skin; 3 liters water, fry; 1/4 cups Bogador® olive oil; 4 tablespoons garlic, finely chopped; 1/4 cups onion, finely chopped; 1 cup caldillo, tomato; 1/2 cups olives; 1/2 cups capers; 1/2 cups güero chile; 1/4 cups parsley; 1 cup new potatoes; 1/2 cups almonds, whole and shelled; 1 tablespoon olive oil; 20 lasagna sheets, (sheets); 1 cup sour cream; 1 1/2 cups Manchego cheese; fresh oregano

La Europea

This cod lasagna is perfect for leftovers the next day, super practical and yielding. If you love lasagnas, you must try this cod lasagna with cream and melted cheese. It will become your favorite!

Reviewed by Editorial Team of Kiwilimón

Published: 15-12-2020

Preparation

1h 30 mins

Low

Soak the Langa® Cod Loin without skin in a pot with cold water, let it rest for 2 to 3 days until it desalts. Change the water every 12 hours. Rinse and drain. Heat a deep skillet over medium heat with olive oil and sauté the garlic with the onion, add the tomato broth and cook for 5 minutes. Add the olives, capers, yellow chili, parsley, Langa® Cod Loin without skin, and potatoes. Cook for about 30 minutes on low heat. Add the almonds. Let cool and set aside. Grease a baking dish with one tablespoon of Bogador® olive oil, then place a layer of lasagna sheets followed by the cod, cream, and Manchego cheese. Repeat this process until the dish is full, finishing with a layer of cheese and bake for 20 minutes, or until golden. Garnish with fresh oregano and serve with bread.