Florence style codfish
There are 1001 codfish recipes to prepare and this one is not far behind: Florence style codfish. Check out the full recipe here!
1 kg of potatoes
400 g of spinach leaves
1 large onion
3 cloves of garlic
80 g of flour
50 g of margarine
2 tablespoons of oil
2 bay leaves
Salt and pepper q.s.
breadcrumbs for sprinkling
There are 1001 codfish recipes to prepare and this one is not far behind: Florence style codfish. Shall we prepare it? Check out the full recipe here!
Defrost the codfish slices and cook them in water with the bay leaves. Remove them, let them warm up and flake them, discarding the skin and bones. Pass the cooking water through a sieve and retain 8 dl.
Wash the potatoes in their skins and boil them in water seasoned with salt, together with the washed eggs. After boiling for 12 minutes, remove the eggs and place them to cool in a bowl of cold water. Let the potatoes finish cooking, drain them, let them warm, remove the skin, let them cool and slice them.
Peel and wash the onions and garlic, cut the onions into a thin half-moon shape, and chop the garlic. Heat the olive oil in a pan, add the onions and the garlic and fry, stirring from time to time until it starts to brown. Then add the spinach, stirring constantly until it is sautéed, season with salt and pepper, remove, place in a sieve, and allow to drain well.
Boil the 8 dl of water used to cook the codfish and season with nutmeg, salt and pepper if necessary. Melt the margarine in a pan, sprinkle the flour, stir until well dissolved and cook, adding the cooking water, little by little and stirring continuously until creamy. If it becomes lumpy, grind it with a hand blender.
Pour the spinach mixture into a dish or pyrex dish, add the codfish, the potatoes and the sliced hard-boiled eggs on top, drizzle with the sauce you prepared, sprinkle with breadcrumbs and bake in a preheated oven at 220ºC until golden brown. Remove it and serve the Florence style codfish hot.