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

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.