Poached Cod with Spinach and Pimiento-Cayenne Purees

• a 4-ounce jar pimiento, drained
• 1/4 teaspoon cayenne
• 4 cups packed fresh spinach leaves, washed well
• 1 tablespoon unsalted butter
• two 3/4-inch-thick cod or scrod steaks

1. In a blender puree the pimiento with the cayenne, season the puree with salt, and reserve it in a bowl.
2. In a saucepan cook the spinach with the water clinging to its leaves over moderate heat, covered, until it is wilted, transfer it to the blender, cleaned, or a food processor, and puree it with 2 tablespoons water.
3. In the pan heat the spinach puree with the butter over moderately low heat, stirring occasionally, until the butter is melted and keep the puree warm, covered.
4. In a heavy saucepan large enough to hold the cod in one layer combine the cod with enough salted cold water to cover it by 1 inch, bring the water to a simmer, and in it poach the cod, covered, at a bare simmer for 5 to 6 minutes, or until it is just flakes.
5. Divide the spinach puree between 2 plates, spoon dollops of the pimiento puree onto the spinach puree, and swirl them decoratively into the spinach puree.
6. Transfer the cod with a slotted spatula onto the purees.

pimiento, cayenne, fresh spinach leaves, unsalted butter, scrod

Taken from www.epicurious.com/recipes/food/views/poached-cod-with-spinach-and-pimiento-cayenne-purees-12808 (may not work)