Cod with Spinach Recipe

The miles of coastal waters that surround much of Spain mean that fish and seafood kae regular appearances in the home kitchen.  Fish stews are made using the catch of the day, but some ingredients remain the same - a Catalan fish stew will always feature saffron, almonds, garlic and tomatoes.  Fish is often cooked quite simply, roasted or pan-fried and served with a sauce or, as in this recipe, on a bed of spinach with pine nuts, raisins and garlic.

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4


For the Catalan Spinach:
55g raisins
55g pine nuts
4 tbsp extra-virgin olive oil
3 garlic cloves. crushed
4 large handfuls baby spinach leaves, rinsed and shaken dry

4 cod fillets
olive oil to brush fillets
olive oil to fry
salt and pepper

1. Put raisins in a small bowl, cover with hot water, and set aside to soak to soak for 15 minutes, drain well.

2. Meanwhile, put pine nuts on a in a dry skillet or frying pan over a medium heat.  Dry-fry for 1-2 minutes, shaking frequently, until toasted and golden brown.  Watch closely because they burn quite easily.

3. Heat oil in a large lidded skillet over meadium-high heat.  Add garlic and cook for 2 minutes until golden in colour, not brown.  Remove with a slotted spoon and discard.

4.  Add the spinach to the oil with only the rinsing water on its leaves.  Cover and cook for 4-5 minutes until wilted.

5. Uncover, stir in the drained raisins and pine nuts and continue cooking untill all the liquid evaporates.  Season to taste and keep warm.

6. For the cod, brush fillets lightly with olive oil and prinkle with salt and pepper.

7.  Heat olive oil in frying pan and set to medium heat.  Fry cod until flesh is opaque and flakes easily.

8. Divide spinach between 4 plates and place cod fillets on top.