Cod Florentine

• 600 grams cod loins

• 1 liter degreased fish stock

• Bay leaf

• Thyme

• Black pepper and salt

• Nutmeg

• 2 onions, finely chopped

• 2 tbsp olive oil

• 1 kg fresh spinach

• 30 grams of flour

• 20 ml fat-free milk

• 50 grams grated cheese 20+

1. In a large pan mix the fish stock with herbs, add cod loins and poach for about 10-14 minutes until the fish flakes but is not falling apart.

2. Fry the chopped onion in olive oil, add the chopped spinach and let it stew for about 5 minutes.

3. Spoon the drained spinach into a baking pan and put the poached cod loins on top of it.

4. Sieve 2 cups of stock and bring to a boil. Mix the flour and the milk and add the liquid to the stock. Let it cook for a minute while you keep on stirring.

5. Season with half of the cheese, salt, pepper and nutmeg and pour the sauce over the fish.

6. Sprinkle with the remaining cheese and put the dish under the grill until the cheese melts and goldens.

Enjoy!