Bacala A La Catalana Recipe
- 4 Tbsp. Currants
- 4 Tbsp. Pine nuts
- 2 lb Salt cod fillets soaked for two days, cut into 1" by 2" rectangles
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 1 med Spanish onion cut 1/4" dice
- 4 x Garlic cloves thinly sliced
- 6 c. Spinach washed, dry, and stemmed
- 4 ounce White wine
- The cod must soak for 2 days in water changed daily.
- Soak currants and pine nuts in 2 c. lukewarm water for one hour and then drain.
- Drain salted cod and then pat dry.
- Heat oil in a 12-inch saute/fry pan till smoking.
- Add in cod pcs and cook till golden on 1 side.
- Turn cod pcs over and then add in onion, garlic, pine nuts, and currants to the pan, shaking it so which all the ingredients are in contact with the pan.
- Cook till cod is golden, about 6 to 7 more min.
- Remove cod to hot plate, add in spinach, and season with salt and pepper.
- Place cod on top of spinach, add in wine, cover, and cook for 8 more min, till the liquid evaporates from the spinach.
- Serve immediately.
- This recipe yields 4 servings.
currants, nuts, salt, extravirgin extra virgin olive oil, onion, garlic, spinach washed, white wine
Taken from cookeatshare.com/recipes/bacala-a-la-catalana-73021 (may not work)