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Cod Lasagna Biscayne

1h 30 mins
1h
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
  • 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

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.

PRESENTATION

Garnish with fresh oregano and serve with bread.

TIPS

If you don't have much time to cook, you can use the already cooked lasagna sheets.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
119.6
kcal
5.98%
Carbohydrate, by difference
3
g
1%
Protein
13.7
g
27.4%
Total lipid (fat)
5.8
g
8.92%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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