Codfish with spinach, carrots and chickpeas au gratin
5
Ingredients
2 Riberalves Cod Loins
Olive oil q.s.
1 large onion
1 clove of garlic
2 medium carrots
300 g baby spinach leaves
400g of cooked chickpeas
Salt and black pepper q.s.
500 ml of béchamel sauce
Butter q.s.
150 g of grated mozzarella cheese
Olive oil q.s.
1 large onion
1 clove of garlic
2 medium carrots
300 g baby spinach leaves
400g of cooked chickpeas
Salt and black pepper q.s.
500 ml of béchamel sauce
Butter q.s.
150 g of grated mozzarella cheese
Preparation
Defrost the codfish loins, to start preparing a delicious codfish recipe with spinach, carrot and chickpeas au gratin, arrange with the skin side down in a baking dish with an oiled bottom, drizzle with a drizzle of olive oil and bake in a preheated oven at 200° C for approximately 20 minutes.
Let it cool slightly and flake, removing skin and bones.
Soften the chopped onion and garlic in olive oil, add the peeled and grated carrots and spinach, stir and cook for 5 to 6 minutes.
Add the cooked chickpeas, season with salt and freshly ground black pepper and cook for 1 minute.
Finally, add the codfish flakes and the béchamel sauce, mix and arrange on a greased baking tray.
Top with the grated mozzarella cheese andplace in the oven to brown.