Salted Cod with Spinach and Béchamel Sauce

⏳ Time

1 hour 30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Choose thin pieces of white fish with dark skin. Soak them in cold water for 12 hours (for best results, change the water four times during this period, making sure to rinse the bottom of the container).

Ingredients

Lightly Salted Red Fish - 17.6 oz
Spinach - 6 lbs
Butter - 0.7 oz
Olive Oil - 5 tablespoons
Onion - 1 head
Gruyère cheese - 1.8 oz
Salt - to taste
Béchamel sauce - 13 fl oz

Step by Step guide

Step 1

Remove the cod from the water in which it soaked overnight and drain it in a colander. Then place the cod in a pot, cover it completely with water, and bring to a boil. Remove the pot from the heat, cover with a lid, and let it steep. After 10 minutes, take out the fish, remove the skin and bones, and break the flesh into pieces. Cover the fish and set aside.

Step 2

Bring salted water to a boil in a large pot. Add the spinach, pressing it down with a spoon to submerge it in the water rather than letting it float on the surface, and cook for 10 minutes. Drain the spinach, rinse under cold water, and drain again, this time pressing with a spoon to remove as much liquid as possible. Chop the drained spinach finely.

Step 3

Preheat the oven to 392°F and grease a baking dish with butter. Heat olive oil in a pan and add the chopped onion. Sauté over low heat for about 5 minutes until the onion becomes translucent. Add the spinach and cook, stirring, for a few more minutes.

Step 4

Spoon the prepared mixture into the baking dish, spreading it evenly across the bottom. Place the cod on top and pour the béchamel sauce over everything. Sprinkle grated cheese on top, add pieces of butter, and bake in the oven for 10–15 minutes until golden brown. Serve immediately in the same dish.