| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| September 1 | 1 | servings | ||
INGREDIENTS
| A 4-ounce jar pimiento; drained | ||
| 1/4 | ts | Cayenne |
| 4 | c | Packed fresh spinach leaves; washed well |
| 1 | tb | Unsalted butter |
| Two; (3/4-inch-thick) cod | ||
| ; or scrod steaks |
INSTRUCTIONS
In a blender puree the pimiento with the cayenne, season the puree with salt, and reserve it in a bowl. In a saucepan cook the spinach with the water clinging to its leaves over moderate heat, covered, until it is wilted, transfer it to the blender, cleaned, or a food processor, and puree it with 2 tablespoons water. In the pan heat the spinach puree with the butter over moderately low heat, stirring occasionally, until the butter is melted and keep the puree warm, covered. In a heavy saucepan large enough to hold the cod in one layer combine the cod with enough salted cold water to cover it by 1 inch, bring the water to a simmer, and in it poach the cod, covered, at a bare simmer for 5 to 6 minutes, or until it is just flakes. Divide the spinach puree between 2 plates, spoon dollops of the pimiento puree onto the spinach puree, and swirl them decoratively into the spinach puree. Transfer the cod with a slotted spatula onto the purees. Serves 2. Gourmet September 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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