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

1. The cod must soak for 2 days in water changed daily.
2. Soak currants and pine nuts in 2 c. lukewarm water for one hour and then drain.
3. Drain salted cod and then pat dry.
4. Heat oil in a 12-inch saute/fry pan till smoking.
5. Add in cod pcs and cook till golden on 1 side.
6. 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.
7. Cook till cod is golden, about 6 to 7 more min.
8. Remove cod to hot plate, add in spinach, and season with salt and pepper.
9. Place cod on top of spinach, add in wine, cover, and cook for 8 more min, till the liquid evaporates from the spinach.
10. Serve immediately.
11. 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)