Benedictine-style cod
Difficulty: Media
800 gr cod back, 200 gr spinach, 200 gr leeks, 2 l. of water, 3 tablespoons olive oil, 100 ml. cream, 3 garlic and chopped parsley, salt and pepper, 75 ml. oil, 75 gr flour.
Preparation
We put the leek to stew with the three tablespoons of oil, add 1 liter of water and let us reduce (reserve). We heat the oil with the three chopped garlic and add the flour and the reduction of broth with leeks, past and casting. We heat up 10 minutes on slow heat and reserve. The cod we cook for another 10 minutes with the oven at 160º C. We skip the spinach, we place the cod on top and let's go out to end up sprinkling with the parsley.
