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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Ingredients6 portions
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.
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