Lasagna De Peixe Recipe
This lasagna de peixe recipe combines fresh seafood, creamy cheeses, and a rich coconut tomato broth for a bold coastal-inspired dish perfect for special dinners or elevated home cooking. Featured on DNA Dinners, host Iafa Almeda Cac brings together halibut, shrimp, and clams layered with pasta and sauce for a luxurious seafood lasagna experience.
The Inspiration
This dish is inspired by coastal Latin American and Brazilian seafood traditions, where coconut milk, spices, and fresh seafood are combined to create deeply aromatic and comforting meals. The use of halibut, shrimp, and clams reflects the abundance of coastal cooking, while the coconut tomato base adds richness and depth.
On DNA Dinners, Iafa Almeda Cac reimagines traditional lasagna through a seafood lens, transforming it into a layered, spoonable coastal dish. Instead of a heavy meat-based structure, this version highlights delicate seafood flavors balanced with smoky paprika, cumin, and chili. The result is a fusion-style lasagna that celebrates ocean ingredients while maintaining the comfort and familiarity of a baked pasta dish.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 pound (454 g) halibut, cut into cubes or strips
- 1 pound (454 g) shrimp, peeled, deveined, tails removed
- 2 pounds (907 g) little neck clams
- 2 tablespoons (30 ml) palm oil
- 1 yellow onion, diced
- 3 garlic cloves, sliced
- 3 red bell peppers, sliced
- ½ Thai chili, sliced
- ½ tablespoon (7.5 ml) cane sugar
- ½ tablespoon (7.5 ml) cumin
- 1 tablespoon (15 ml) smoked paprika
- ½ teaspoon (2.5 ml) chili powder
- 1 tablespoon (15 ml) butter
- 1 tablespoon (15 ml) cassava flour
- 14 ounces (415 ml) seafood stock
- 14 ounces (415 ml) coconut milk
- 14 ounces (415 ml) tomato puree
- 4 lasagna noodles, fresh
- 1 ½ cups (360 ml) ricotta
- 2 cups (480 ml) grated scamorza cheese (substitute with mozzarella)
- 2 tablespoons (30 ml) cilantro
- Juice of 1 lime
- Salt
To garnish
- Palm oil
- Fresh chives, chopped
- Cilantro
- Freshly-grated Parmesan
Method
- Heat olive oil in a skillet. Add halibut and sear. Remove to a plate. Add shrimp to pan and sear. Remove to a plate. Cut shrimp in half lengthwise. Flake fish. Set aside.
- Fill a large pot halfway with water. Add salt. Bring to a boil. Add clams and boil for 7 minutes. Remove to an ice bath. Remove clam meat from shells. Set aside.
- Add palm oil to the skillet. Add onions and garlic and sauté 2-3 minutes. Add peppers and chili pepper and cook 5-6 minutes. Add cane sugar, cumin, smoked paprika, and chili powder and stir in. Add butter and cassava flour, stir well, then cook 2-3 minutes. Add stock, coconut milk, and tomato puree and stir in. Bring to a boil, then simmer for 15-20 minutes, stirring occasionally.
- Meanwhile, bring a pot of salted water to a boil. Add lasagna noodles and boil for 3-4 minutes. Remove noodles, then put in an ice bath to stop cooking. Remove from ice bath and pat dry with a paper towel. Spread ricotta on top of a noodle. Sprinkle scamorza on top. Broil in the oven for 2-3 minutes until golden.
- Add cilantro and lime juice to the stock mixture. Add shrimp, halibut, and clams and stir in. Cook 2 minutes more.
- Place one end of the broiled lasagna noodle in the centre of a plate with the cheese side up. Ladle some of the fish mixture on top. Fold the noodle over top of the fish mixture. Ladle more of the seafood mixture on top. Repeat 3 times, until the end of the noodle is on top with the cheese side up. Ladle seafood mixture on top to finish.
- Drizzle with palm oil, and garnish with chives, cilantro, and Parmesan.
Serving Suggestions
This lasagna de peixe recipe is perfect for special occasions, elegant dinners, or seafood lovers looking for a bold and creative dish. The rich coconut tomato broth pairs beautifully with crusty bread or steamed rice, allowing every drop of sauce to be enjoyed. Serve it plated individually for a refined presentation or family-style for a more casual coastal dining experience.
To balance the richness of the dish, pair it with a light citrus salad or simple green vegetables. Refreshing beverages such as sparkling water with lime or chilled white wine complement the seafood flavors without overpowering them. This dish is best served immediately while the sauce is warm and the seafood is tender.
Final Thoughts
This lasagna de peixe recipe is a celebration of coastal fusion cooking, combining fresh seafood, aromatic spices, and creamy coconut tomato sauce in a layered pasta format. It transforms traditional lasagna into a vibrant seafood experience that is both comforting and refined.
Whether you are preparing it for guests or exploring new seafood recipes at home, this dish delivers depth, elegance, and bold flavor in every bite. It showcases how global ingredients and techniques can come together to create something truly memorable.