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Main course · Portuguese

Bacalhau com Espinafres e Batata (Salt Cod with Spinach)

40 min Serves 4 ~332 kcal/serving ~£7.20 (£1.80/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g salt cod fillet (soaked overnight)
  • 400 g baking potatoes, peeled and diced
  • 250 g baby spinach leaves
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
332 kcal
Protein
32.5 g
Carbohydrate
20.3 g
of which sugars
3.2 g
Fat
11.8 g
of which saturates
1.8 g
Fibre
4.2 g
Salt
3.14 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the potatoes in salted boiling water for 15-18 minutes until tender, then drain.

  2. 2

    Drain the soaked salt cod, pat dry, poach for 8 minutes until it flakes easily, then flake, discarding any skin and bone.

  3. 3

    Heat the olive oil in a large pan and soften the onion and garlic for 7 minutes.

  4. 4

    Add the potatoes and salt cod and toss gently for 2 minutes to warm through.

  5. 5

    Stir in the spinach and cook for 2-3 minutes until just wilted. Season to taste and serve hot.

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