| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Catalan |
Import |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Currants |
| 4 |
tb |
Pine nuts |
| 2 |
lb |
Salt cod fillets; soaked for two days cut into 1" by 2" rectangles |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
md |
Spanish onion; in 1/4" dice |
| 4 |
|
Cloves garlic; thinly sliced |
| 6 |
c |
Spinach cleaned dried; de-stemmed |
| 4 |
oz |
White wine |
INSTRUCTIONS
Cod, must soak 2 days in water changed daily
Soak currants and pine nuts in 2 cups lukewarm water for one hour and then
drain. Drain salted cod and then pat dry. Heat oil in a 12-inch saute pan
until smoking. Add cod pieces and cook until golden brown on 1 side. Turn
cod pieces over and then add onion, garlic, pine nuts, and currants to the
pan, shaking it so that all the ingredients are in contact with the pan.
Cook until cod is golden brown, about 6 to 7 more minutes. Remove cod to
warm plate, add spinach, and season with salt and pepper. Place cod on top
of spinach, add wine, cover, and cook for 8 more minutes, until the liquid
evaporates from the spinach. Serve immediately. Yield: 4 servings
Recipe by: MEDITERRANEAN MARIO #ME1A33
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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