Name: Fish and seafood pasticcio
Prep time: 1 h
Cook time: 1 h
Yield: 4
Ingredients: Lasagna - 200 gram; Tomatoes in their own juice - 500 Ml; Milk - 200 Ml; Butter - 30 gram; Salt - 30 gram; Black pepper - 30 gram; Flour - 1 tbsp; Seafood Cocktail - 500 gram; Cod - 300 gram; Garlic - 2 clove; Olive oil - 50 Ml

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Fish and seafood pasticcio

1. Lasagna - 200 gram

2. Tomatoes in their own juice - 500 Ml

3. Milk - 200 Ml

4. Butter - 30 gram

5. Salt - 30 gram

6. Black pepper - 30 gram

7. Flour - 1 tbsp

8. Seafood Cocktail - 500 gram

9. Cod - 300 gram

10. Garlic - 2 clove

11. Olive oil - 50 Ml

How to cook deliciously - Fish and seafood pasticcio

1. Stage

First, I made béchamel sauce: melted butter in a frying pan and sauteed an incomplete tablespoon of flour in it.

2. Stage

Then I took Parmalat milk 3.5% fat.

3. Stage

I poured a thin stream into the sauteed flour, salted and peppered it, stirred well until the sauce thickened, and left it to cool a little.

1. Stage. Fish and seafood pasticcio: I poured a thin stream into the sauteed flour, salted and peppered it, stirred well until the sauce thickened, and left it to cool a little.

4. Stage

For tomato sauce, Pomi-grated tomatoes from Parmalat are perfect. It contains only fresh grated tomatoes.

5. Stage

If you do not have such a product, then boil water, make a cross-shaped incision on the tomatoes and boil them for a couple of minutes, then take the tomatoes, cool them, remove the skin and grate.

1. Stage. Fish and seafood pasticcio: If you do not have such a product, then boil water, make a cross-shaped incision on the tomatoes and boil them for a couple of minutes, then take the tomatoes, cool them, remove the skin and grate.

6. Stage

For the next step we need Divella Extra Virgin Olive oil (first cold pressed (unrefined)

7. Stage

In olive oil, pass the garlic clove, pre-crushed with a knife, as the garlic turns golden color, it can be thrown out.

8. Stage

And put the seafood cocktail on the oil, simmer it for literally 3 minutes and remove it. Seafood separately, and the broth left over separately.

1. Stage. Fish and seafood pasticcio: And put the seafood cocktail on the oil, simmer it for literally 3 minutes and remove it. Seafood separately, and the broth left over separately.

9. Stage

Fish for this dish is better to take lean species: cod, hake, monkfish. I have cod, I clean it thoroughly from bones and cut it into 1x1 cm cubes.

1. Stage. Fish and seafood pasticcio: Fish for this dish is better to take lean species: cod, hake, monkfish. I have cod, I clean it thoroughly from bones and cut it into 1x1 cm cubes.

10. Stage

Let's proceed with the sauce. Again, take a couple of spoonfuls of Divella Extra Virgin olive oil, and sauté a garlic clove in it until golden.

1. Stage. Fish and seafood pasticcio: Let's proceed with the sauce. Again, take a couple of spoonfuls of Divella Extra Virgin olive oil, and sauté a garlic clove in it until golden.

11. Stage

I discarded the garlic and put the grated tomatoes in the aromatic olive oil and poured the broth left over from the seafood. I simmered the sauce for 20 minutes over low heat, stirring constantly.

1. Stage. Fish and seafood pasticcio: I discarded the garlic and put the grated tomatoes in the aromatic olive oil and poured the broth left over from the seafood. I simmered the sauce for 20 minutes over low heat, stirring constantly.

12. Stage

After 20 minutes, I added finely chopped cod to the hot tomato sauce.

13. Stage

After another 3 minutes I added the seafood shake.

14. Stage

And after a couple of minutes I add béchamel sauce, salt, pepper, stir well and take it off the heat.

15. Stage

I begin assembling: In the lasagna dish I pour a little sauce.

16. Stage

I cover with lasagna sheets.

17. Stage

Cover the sheets of lasagna with sauce, then the sheets of lasagna again. Finish the assembly with the sauce.

18. Stage

I cover the form with foil and put it in the oven heated to 180 degrees for 20 minutes, after that time I take out the lasagna, remove the foil, pierce the lasagna with a knife and send it back into the oven for 10 minutes.