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home > recipes > seafood > gratin de morue aux épinards
from Chicago, IL 1/2 pound dried cod 4 10-oz. packages of frozen spinach 4 Tablespoons of olive oil 1 large onion, grated 3 garlic cloves, minced 1/2 cup chopped parsley 3 Tablespoons bread crumbs salt & freshly ground pepper to taste Soak the cod overnight in water. Remove from water and shred the cod with your hands. Thaw spinach. Squeeze out all the excess liquid. Your hands are the best tool for this job. Preheat oven to 350. Heat olive oil in a saute pan. Add the onion, spinach, garlic, salt and pepper. Cook for 10 minutes. Oil a shallow baking dish. Spread half of the spinach mixture on the bottom of the dish. Arrange the cod on top. Cover cod with the remaining spinach. Evenly sprinkle the bread crumbs on the spinach. Drizzle with 2 tablespoons of the olive oil.

Gratin de Morue aux Épinards


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keyword: gratin
keyword: morue
keyword: épinards
ethnicity: french
recipes for seafood
recipes by dave
Email Address:
(posted November 13, 2003)

from Chicago, IL

1/2 pound dried cod
4 10-oz. packages of frozen spinach
4 Tablespoons of olive oil
1 large onion, grated
3 garlic cloves, minced
1/2 cup chopped parsley
3 Tablespoons bread crumbs
salt & freshly ground pepper to taste

Soak the cod overnight in water. Remove from water and shred the cod with your hands. Thaw spinach. Squeeze out all the excess liquid. Your hands are the best tool for this job.

Preheat oven to 350.

Heat olive oil in a saute pan. Add the onion, spinach, garlic, salt and pepper. Cook for 10 minutes.

Oil a shallow baking dish. Spread half of the spinach mixture on the bottom of the dish. Arrange the cod on top. Cover cod with the remaining spinach.

Evenly sprinkle the bread crumbs on the spinach. Drizzle with 2 tablespoons of the olive oil.



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