Though bearing a deceptively simple name, Cod Steaks with Spinach and Potatoes is really a very sophisticated dish. With its tender cod sandwiched between layers of potato, spinach, and tomato and topped with bread crumbs, this dish balances sweet-and-sour elements against garlic, onions, raisins, and pine nuts. If cod is unavailable, substitute grouper, snapper, or another firm-fleshed white fish.
Base SKU:
883
Cuisine:
Spanish
Prep Time:
30 Minutes
Cooking Time:
1 1/2 Hours
Yield:
4 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
2 pound(s)
Cod steaks, about 1-1/4 inches thick
to taste
Coarse sea salt
to taste
Black pepper, freshly ground
Flour, for dusting
1 pound(s)
Potatoes, peeled and cut in 1/8-inch slices
4
Scallions, sliced 1/4-inch
1 teaspoon(s)
Garlic, minced
1/4 cup(s)
Parsley, fresh, minced
1/2 pound(s)
Spinach, washed and chopped
1/3 cup(s)
Tomatoes, canned, chopped
1/4 cup(s)
Raisins
1/4 cup(s)
Pine nuts, toasted
Instructions:
1.
Season cod with salt and pepper; dust with flour. Heat 1 tablespoon oil in a skillet and brown fish on both sides. Remove to a warm platter and reserve.
2.
Arrange potato slices in layers in a greased roasting pan, sprinkling each layer with salt, pepper, and olive oil. Tightly cover with foil and roast at 350;F for about 45 minutes, or until almost tender.
3.
Meanwhile, heat the remaining oil in a skillet and slowly sauté the scallions and garlic for 5 minutes. Stir in the parsley, spinach, tomatoes, salt and pepper to taste, paprika, and dissolved saffron. Cook 1 minute, then add the raisins and pine nuts.
4.
Arrange the fish over the potatoes and sprinkle with lemon juice. Cover the fish with the spinach mixture, then place the slices of tomato over spinach and sprinkle with bread crumbs. Bake at 400;F for 10 minutes. Cover and continue cooking until the fish is done, 5–10 minutes more.
