Tian d’Épinards et de Morue

Name: Tian d’Épinards et de Morue (Spinach and Dried Cod Gratin)
Cuisine: France
Ingredients: ½ pound dried cod (double this amount if you like a strong flavor); 4 10-ounce packages of frozen spinach; 4 tablespoons olive oil; 1 large onion, grated; 3 tablespoons bread crumbs; 3 garlic cloves, minched; salt; freshly ground pepper; ½ cup chopped parsley

Spinach and Dried Cod Gratin

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a very fresh preparation, high in flavor because the spinach is cooked in olive oil. You may use frozen chopped spinach for this. A delicious luncheon dish.

Ingredients

½ pound dried cod (double this amount if you like a strong flavor)
4 10-ounce packages of frozen spinach
4

Europe
France
Dinner
Pescatarian

Method

Soak the cod in water for several hours or overnight, according to the instructions on the package. When adequately soaked, shred the cod with your hands. Thaw the spinach at room temperature, then squeeze out all excess water.

Preheat the oven to 350°. Heat