This easy recipe is a different way to eat skinless cod loin, plus you can do it with ingredients you are sure to have at home, cheap and easy to get.
This potato cake is very productive, excellent for when you have visitors or to share with the family. You can accompany it with a fresh fruit drink, preferably citrus. Enjoy it!
- 1 kilo of cod loin without skin
- 3 liters of water, cold
- 3 tablespoons of olive oil
- 2 cups of tomatoes
- 1 cup of onion
- 3 tablespoons of garlic
- 1/2 teaspoons of pepper
- 1/2 cups of chayote, in small cubes
- 1/2 cups pumpkin, small cubes
- 1/2 cups of tomato puree
- 1/4 cups of chipotle chile
- 1/4 cups of parsley
- 6 potatoes
- 1/4 cups butter, melted
- 1/2 cups sour cream
- 1/4 cups cornstarch
- Salt to taste
- Pepper to taste
- Oil spray
- Parsley, for decoration
Soak the skinned cod loin in a pot of cold water and let it rest for 2 to 3 days, until it is desalted. Change the water every 12 hours. Rinse and drain.
Heat the olive oil in a frying pan over medium heat and cook the tomato, onion, garlic, cod loin without skin, pepper, chayote, zucchini, tomato puree and chipotle for 20 minutes, sprinkle with parsley and set aside.
For the mashed potato, in a bowl crush the potatoes with the melted butter and cream, add the cornstarch, salt, pepper and mix.
On a board place in a mold of 30 cm in diameter and spray with oil spray, put a layer of mashed potato, followed by the cod filling and finish with another layer of mashed potato, until the ring is completely filled. Unmould.
Decorate with parsley, serve and enjoy.
You can use a removable cake pan.