Recipe - Bacala A La Catalana

4 tablespoon Currants
4 tablespoon Pine nuts
2 pound Salt cod fillets; soaked for
two days cut into 1" by 2"
rectangles
4 tablespoon Extra virgin olive oil
1 md Spanish onion; in 1/4" dice
4 Cloves garlic; thinly cut or sliced up
6 cup Spinach cleaned dried;
destemmed
4 ounce White wine

Cod, must soak 2 days in water changed daily

Soak currants and pine nuts in 2 cups lukewarm water for one hour and then
drain. Drain salted cod and then pat dry. Heat oil in a 12inch saute pan
until smoking. Add cod pieces and cook until golden brown on 1 side. Turn
cod pieces over and then add onion, garlic, pine nuts, and currants to the
pan, shaking it so that all the ingredients are in contact with the pan.
Cook until cod is golden brown, about 6 to 7 more minutes. Remove cod to
warm plate, add spinach, and season with salt and pepper. Place cod on top
of spinach, add wine, cover, and cook for 8 more minutes, until the liquid
evaporates from the spinach. Serve immediately. Yield: 4 servings

Recipe by: MEDITERRANEAN MARIO #ME1A33

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998