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Bacalao Benedictino


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800 gr of cod fillet, 200 gr of spinach, 200 gr of leeks, 2 l. of water, 3 tablespoons of olive oil, 100 ml. cream, 3 garlic and chopped parsley, salt and pepper, 75 ml. of oil, 75 gr flour.



We poach the leek with the three tablespoons of oil, add 1 liter of water and let it reduce (reserve). We heat the oil with the three minced garlic and add the flour and the reduction of broth with leeks, passed and strained. Heat 10 minutes over low heat and reserve. Cook the cod for another 10 minutes in the oven at 160º C. Sauté the spinach, place the cod on top and sauce to finish sprinkling with the parsley.