Preparation

In a pan, cook the potatoes with the peel.

In a skillet, sauté the onions, garlic and bay leaves and cover everything with olive oil. At the end add a little sweet pepper.

When the potatoes are cooked, peel them, cut them into cubes and season them with a little salt, oregano, garlic powder and drizzle with a drizzle of olive oil.

Arrange the potatoes on a platter, on top of the shredded cod, on top of the cod put the onion stew but reserve the oil.

Mix the bread with the spinach and the sautéed oil, season with a pinch of salt and garlic powder.

Arrange the bread and spinach mixture on top of the cod and bake in the oven to brown.

Ingredients

  • 700g of cooked and shredded cod
  • 6 Medium potatoes
  • 2 chopped onions
  • 5 chopped garlic cloves
  • 2 bay leaves
  • 1 grated corn bread
  • 500g of Spinach (I used frozen)
  • Olive oil q.s.
  • Oregano q.s.
  • Sweet pepper q.s.
  • Salt q.s.
  • Garlic powder q.b