Puerto Rican Salt Cod with Spinach Recipe
Ingredients:
- 1 1/2 pounds bacalao (salt cod fish), cooked and drained but not shredded
- 1 cup all-purpose flour
- 2 teaspoons black pepper
- 2 cups corn oil
- 3 tablespoons light olive oil
- 1/3 cup sliced almonds
- 10 prunes, pitted and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and drain
How to cook Puerto Rican Salt Cod with Spinach:
- 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 cod fish 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 cod fish on serving plates, then top with the spinach mixture.
Notes:
The Puerto Rican Salt Cod with Spinach recipe very easy to prepare and so good!
The Puerto Rican name for this recipe is Bacalao con Espinacas.
This recipe for Puerto Rican Salt Cod with Spinach serves/makes: 6
The Puerto Rican Salt Cod with Spinach (Bacalao con Espinacas) recipe is adopted from A Taste of Puerto Rico by Yvonne Ortiz – 1997.
Main Ingredient: Cod
Preparation Method: Pan Fried/Sauteed
Cuisine: Caribbean