Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes

Ingredients for 4 servings:
Half a kg of stockfish, already softened
Half kg spinach
200 grams milk
70 grams scarce of butter
Two tablespoons of chopped parsley
20 grams flour
Two desalted anchovies
One small garlic clove, crushed
One tablespoon of bread-crumbs
A pinch of nutmeg
6 tablespoons of olive oil
Salt
Pepper

Preparazione

Cut the softened stockfish into pieces, place them in a pan, add just enough water to cover them and cook on the stove for about ten minutes.

Wash and debone the anchovies, thoroughly clean and wash the spinach leaves and boil them in a pot with only the water remaining on the leaves from their rinsing. Once they are cooked, pass them under cold water, drain them once again and wring them, then coarsely cut them up.

In a small pan, melt 30 grams of butter, add the flour and while continuously mixing with a wooden spoon, add the milk, salt and pepper. Bring the sauce to a boil and then remove the pan from the fire.

Drain the stockfish, remove the skin and bones and crumble it with a fork. Place on the stove a pan with 30 grams butter, and as soon as it melts add to its the crumbled stockfish, a pinch of salt and pepper and let it cook over very low heat for about ten minutes.

In another pan put four tablespoons of oil, the crushed garlic clove, the anchovies and allow to brown while mixing continuously until the anchovies have melted. Add the spinach and continue to cook, mixing often, so that everything browns evenly. Finally, add the chopped parsley, check for salt and leave the pan on the stove for another five minutes.

In the meantime, turn on the oven, grease a baking pan and in a bowl mix the spinach with the previously prepared sauce, a pinch of nutmeg and pepper. Pour half of this mixture in the pan. Distribute the fish over the spinach, and then top with the remaining spinach mixture.

Level the surface, sprinkle it with a bit of bread crumbs, cover with two tablespoons of oil and place in the preheated oven (190°C) until the surface turns slightly gratinated. Serve immediately in its cooking dish.

Enjoy!