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Puerto
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Recipe Bacalao con Espinaca
Codfish with Spinach
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Ingredients:
1-1/2 pounds bacalao (salt codfish), cooked and drained but not shredded
1 cup all-purpose flour
2 tsp black pepper
2 cups corn oil
3 tbsp light olive oil
1/3 cup sliced almonds
10 prunes, pitted and chopped
1 10-ounce package frozen chopped spinach, thawed and drain
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Procedure:
Combine the flour and pepper on a plate. Cut the codfish into 2 to 3-inch pieces and coat lightly with flour.
Heat the corn oil in a skillet and fry the codfish until golden brown on both sides. Drain on paper towels, set aside, and keep warm. In another pan, heat the olive oil and saute the almonds until lightly browned. Add the prunes and spinach and cook over medium heat for 5 minutes. To serve, divide the codfish on serving plates, then top with the spinach mixture. Enjoy!!!
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Recipe Bacalao con Espinaca
Codfish with Spinach, Receta Bacalao con Espinaca
Codfish with Spinach
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Codfish with Spinach
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Codfish with Spinach recipe. |
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