(Lasagne with fish sauce - Our recipe)

600 g (1 1/3 lb) varied fish without bones
500 g (1,1 lb) pumpkin
700 ml (25 fl oz – 3C) puréed tomatoes
4 tablespoons dried chives
4 tablespoons dried parsley
4 teaspoons died bay leaves
Pinch of paprika
2 eggs
250 ml (8 fl oz – 1C) dry white wine
250 g (8 1/2 oz) fresh lasagne
10 tablespoons extra virgin olive oil
Dry breadcrumbs
Salt

Time:
preparation: 30 minutes without the time for cleaning the fish
cooking: about 70 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Choose fish fillets such as cod, scorpion fish, grouper, red mullets and add some clams, mussels and shrimps. Anyway you can choose the fish you prefer but everyone must be without bones. Cut all the fillets into medium pieces.
Clean the pumpkin, remove the peel and steam until tender.
Prepare the sauce. Pour the puréed tomatoes, wine and aromatic herbs in a large pan. Begin cooking over medium heat for some minutes. Meanwhile crush the pumpkin with a fork to purée it. Add the pumpkin to the sauce together with 8 tablespoons olive oil and then, gradually, all the fish you have chosen according to their cooking time. Consider that you have not to cook your sauce too much and that your sauce must have at the end the right consistence; nor too dry nor too liquid. Finally season to taste with salt and stir.
Beat the eggs with a pinch of salt and paprika.
Preheat oven to 180°C (350°F). Oil a deep pan with the remaining olive oil and sprinkle with dry breadcrumbs. Spoon abundant sauce on the bottom and make a first layer of lasagne. Cover with the fish sauce and some forkful of beaten eggs; then make another layer of lasagne. Continue until all the ingredients are used up bearing in mind that the top layer must be of fish sauce. Finally sprinkle with dry breadcrumbs. Bake for about 30 minutes or until the surface becomes golden.

Note

- Choose fresh lasagne so you can avoid precooking them.
- We don’t use fresh onion in the sauce so the dish is more digestible.
- It’s a tasty one-plate meal for every season. You can accompany it with a green salad and fresh fruits.
- If you choose little octopus or squids, the preparation time for the sauce is longer; besides you have to modify the doses or ingredients or add some broth during the cooking. To know how to reduce cooking times for this kind of fish or learn cleaning and filleting fish, consult our cookery school.