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2dl Gallo First Crop 2019-2020
- 600g previously soaked codfish fillets
- 400g spinach leaves
- 400g fingerling potatoes
- 2 eggs
- Chopped parsley, to taste
- Garlic cloves, to taste
- Bay leaves, to taste
Method of preparation
Put the codfish in a baking dish, drizzled with Gallo Extra Virgin Olive Oil First Crop 2018-2019, garlic, bay leaf and the potatoes (previously washed).
Cook in the oven at 160º for approximately 35/40 minutes.
Boil the eggs, peel them and chop them coarsely.
Remove the baking dish from the oven, flake the codfish, removing the skin and fish bones and press the potatoes to slightly mash them.
Use a little of the Gallo Extra Virgin Olive Oil First Crop 2018-2019 from the baking dish to sauté the spinach.
Prepare the serving dish, with the potatoes on the bottom, followed by the spinach and the codfish flakes on top.
Sprinkle with the egg and chopped parsley.
Serve with the Gallo Extra Virgin Olive Oil First Crop 2018-2019 from the baking dish.