Poached Cod with Spinach and Pimiento-Cayenne Purees


  • ¼ teaspoon cayenne
  • 2 3/4-inch-thick cod or scrod steaks
  • 4 cups fresh spinach leaves
  • 1 tablespoon unsalted butter
  • 4 ounces jar pimiento

In a blender purée the pimiento with the cayenne, season the purée with salt, and reserve it in a bowl. In a saucepan cook the spinach with the water clinging to its leaves over moderate heat, covered, until it is wilted, transfer it to the blender, cleaned, or a food processor, and purée it with...

View full recipe at Epicurious


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