Lasaña de pescado (receta italiana de lasaña de marisco)

Ingredientes

• 150 g squid (- 5 oz)
• 150 g cuttlefish (- 5 oz)
• 1 sea bass (- ~400 g (14 oz) or about 150 g (5 oz) of sea bass fillet)
• 200 g scampi (- 7 oz)
• 150 g shrimps (- 5 oz)
• 350 g tomato passata (- 1 2/3 cups)
• 2 cloves garlic
• 1 small onion
• 1 handfull fresh parsley
• 60 ml dry white wine (- 1/4 cup)
• 5 tablespoons extra virgin olive oil
• 1 stalk celery
• 1 liter water (- 4 cups)
• 1/2 tablespoon coarse salt
• 1 medium shallot (- medium size)
• all fish trimmings (- (heads, bones, and crustacean shells – not the entrails))
• 1 medium carrot
• 12 lasagna sheets
• 750 ml fish stock (- ~3 cups)
• 100 g "00" flour (- 3.5 oz)
• 5 tablespoons extra virgin olive oil
• salt (- to taste)
• ground black pepper (- to taste)

Preparación

1. 1

   --- Make the Fish Ragu Sauce ---

2. 2

   boil: Clean the fish carefully and make a simple fish stock using the trimmings, shells, and claws.Place them in a pot with about 1 liter (4 cups) of water, one carrot, one celery stalk, and one shallot. Bring to a boil and simmer gently for at least 40 minutes.This flavorful stock will be used both to cook the seafood ragù and to prepare the fish béchamel sauce (see Steps 4-5).

3. 3

   simmer: In a large pan, heat extra virgin olive oil and sauté garlic, onion, and chopped parsley until fragrant.Add the cleaned and diced squid and cuttlefish, and cook for about 5 minutes, stirring occasionally.Deglaze with white wine, let it evaporate, then pour in the tomato passata.Simmer gently for about 40 minutes, adding a little fish stock as needed to keep the sauce from drying out.

4. 4

   add and cook: Now add the shrimp, scampi, and sea bass fillets, all cleaned and cut into pieces.Keep a few shrimp whole for decoration if you like.Cook for another 15 minutes, stirring occasionally, until the seafood is tender and the sauce has thickened.Tip: Cooking time is essential for a perfect seafood ragù. Each type of seafood cooks at a different speed, so add them in the right order to preserve their texture and flavor.When ready, set the seafood ragù aside.

5. 5

   --- Make the Light Fish Bechamel ---

6. 6

   heat and mix: In a small saucepan, heat olive oil over medium heat. Add the flour all at once and whisk quickly until the flour absorbs the oil and forms a smooth paste (roux).

7. 7

   pour and cook: Gradually pour in the hot fish stock, whisking constantly to prevent lumps.Continue cooking and stirring until the sauce thickens slightly and becomes smooth and velvety, yet still fluid enough to spread easily.Season with a pinch of salt and freshly ground black pepper.Your light fish béchamel sauce is now ready.

8. 8

   --- Assemble the Lasagna ---

9. 9

   spread and add: Spread two tablespoons of béchamel sauce on the bottom of a 13x9-inch baking dish.Place a lasagna sheet on top, covering the entire base. Trim or overlap as needed.

10. 10

    add: Spread about two tablespoons of seafood ragù over the pasta, followed by two tablespoons of fish béchamel.Use the back of a spoon to distribute the sauces evenly.

11. 11

    Repeat the process (lasagna – seafood ragù – béchamel) for about five layers, or until you fill the dish.Finish with a generous layer of both sauces on top - this will help create a beautiful golden crust as the lasagna bakes.

12. 12

    bake: Preheat the oven to 180°C (350°F). Cover the lasagna loosely with aluminum foil and bake for 30 minutes. Then remove the foil for the remaining time to allow the top to become slightly crispy and golden.

13. 13

    serve: Let the Italian seafood lasagna rest for 10 minutes before serving. Serve with a little fresh chopped parsley or ground black pepper according to taste.