INGREDIENTS

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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