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La Europea

Cod Lasagna Biscayne

Name: Cod Lasagna Biscayne
Prep time: 150 min
Cook time: 150 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo Langa® cod fillet without skin; 3 liters Water, cold; 1/4 cups Bogador® olive oil; 4 tablespoons garlic, finely chopped; 1/4 cups onion, finely chopped; 1 cup caldillo, tomato; 1/2 cups olive; 1/2 cups capers; 1/2 cups güero chili; 1/4 cups parsley; 1 cup potato cambray; 1/2 cups almond, whole and shelled; 1 tablespoon olive oil; 20 lasagna sheets, (plates); 1 cup sour cream; 1 1/2 cups manchego cheese; enough fresh oregano

1h 30 mins

Low

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This cod lasagna is ideal for reheating the next day, super practical and yielding. If you are a lasagna lover, you have to try this cod lasagna with cream and gratin cheese. It will become your favorite!

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Ingredients

6 portions

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Preparation

Soak the skinless Langa® Cod Loin in a pot with cold water, let it rest for 2 to 3 days, until it is thinned out. Change the water every 12 hours. Rinse and drain.

Heat a deep frying pan over medium heat with the olive oil and fry the garlic with the onion, add the tomato sauce and cook for 5 minutes. Add the olives, capers, güero chili, parsley, the skinless Langa® Bacalao® Loin and the potatoes. Cook for about 30 minutes over low heat. Add the almonds. Let cool and reserve.

Grease an ovenproof dish with a 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 pan is full, finish with a layer of cheese and bake for 20 minutes, or until gratin.

Garnish with fresh oregano and serve with bread.