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INGREDIENTS

1 tb Unsalted butter
1/4 ts Cayenne
Two; (3/4-inch-thick) cod
4 c Packed fresh spinach leaves;
A 4-ounce jar pimiento;
; or scrod steaks

Servings

INSTRUCTIONS

In a blender puree the pimiento with the cayenne, season the puree with salt, and reserve it in a bowl. In a saucepan cook the spinach with the water clinging to its leaves over moderate heat, covered, until it is wilted, transfer it to the blender, cleaned, or a food processor, and puree it with 2 tablespoons water. In the pan heat the spinach puree with the butter over moderately low heat, stirring occasionally, until the butter is melted and keep the puree warm, covered. In a heavy saucepan large enough to hold the cod in one layer combine the cod with enough salted cold water to cover it by 1 inch, bring the water to a simmer, and in it poach the cod, covered, at a bare simmer for 5 to 6 minutes, or until it is just flakes. Divide the spinach puree between 2 plates, spoon dollops of the pimiento puree onto the spinach puree, and swirl them decoratively into the spinach puree. Transfer the cod with a slotted spatula onto the purees. Serves 2. Gourmet September 1991

NOTES

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Poached Cod with Spinach And Pimiento-Cayenne Purees

1 tb Unsalted butter
1/4 ts Cayenne
 Two; (3/4-inch-thick) cod
4 c Packed fresh spinach leaves;
 A 4-ounce jar pimiento;
 ; or scrod steaks

In a blender puree the pimiento with the cayenne, season the puree with  salt, and reserve it in a bowl. In a saucepan cook the spinach with the  water clinging to its leaves over moderate heat, covered, until it is  wilted, transfer it to the blender, cleaned, or a food processor, and puree  it with 2 tablespoons water. In the pan heat the spinach puree with the  butter over moderately low heat, stirring occasionally, until the butter is  melted and keep the puree warm, covered.    In a heavy saucepan large enough to hold the cod in one layer combine the  cod with enough salted cold water to cover it by 1 inch, bring the water to  a simmer, and in it poach the cod, covered, at a bare simmer for 5 to 6  minutes, or until it is just flakes. Divide the spinach puree between 2  plates, spoon dollops of the pimiento puree onto the spinach puree, and  swirl them decoratively into the spinach puree. Transfer the cod with a  slotted spatula onto the purees.    Serves 2.    Gourmet September 1991

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 1 servings

Calories: 621
Calories from Fat: 621 (100%)

Amt Per Serving		% DV

	Total Fat 69.6g	93 %
	Saturated Fat 43.9g	219 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 2.9g
Cholesterol 183.2mg		56 %
Sodium 10.3mg		0 %
Potassium 83.9mg		2 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 1g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 621

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