“Lasagne”, not Lasagne, as I am still of firm belief that seafood lasagne is not a thing, it is a pasta with seafood. But I did use the lasagne sheets, so, ok, let us say- “lasagne”. 🙂

Recipe from the latest episode of Robert Maklowicz’s vlog, this time from Dalmatia. He said he actually tried it in Italy, but with the access to wonderful fresh prawns and fish he made it while in Croatia.

A first for me, but definitely not the last – I’ve peeled my prawns ( to the loud meowing of Gino who is a dog for prawns) and used all the heads and shells to make a rich, wonderful stock. On a bit of olive oil I have chucked 3 bay leaves and some rosemary, Rob also used some fennel seeds, I had none. Onto this the prawns’ shells and heads. A generous slosh of Sardinian white wine. A little splash of rum( dessert wine or brandy was Rob’s choice), some tomato paste and a whole tomato, gently punctured. Some salt, some water, lid on, 40 minutes on medium heat. Then a laborious process of sieving the stock to get as much out of it as possible and not wasting any of the goodness. With that done I proceeded to make a sauce, similar to bechamel, but instead of milk I used my stock. Ended up with a beautiful, flavoursome sauce that needed hardly any seasoning, it was that good. Into the sauce went the roughly chopped prawns, some fresh cod in small pieces and that was ready to be layered in between the sheets of pasta. Lovely, fresh pasta from Esselunga. On the top a bit of torn mozzarella, we are reasonable people and we don’t do seafood with parmesan. I will use another mild cheese next time, as mozzarella is a bit watery and didn’t look stunning on top, so I sprinkled some chopped parsley.

It eats really well, I love the sauce with that fresh stock with a lovely aroma of bay leaves. I have a feeling it is something my mum might like to try. And she’s arriving on Tuesday. 🙂 xx