Cod with Shrimp on Spinach

Ingredients

• 400 g cod fillet (1 fillet about 100 g)
• juice of an untreated lemon
• 500 g fresh young spinach
• 300 g pre-cooked shrimp
• olive oil
• 2 Celery stalks
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• 6 tbsp pine nuts
• Salt
• pepper from the mill
• 3 shallots
• 150 ml white wine
• 150 ml fish stock

Instructions

1. 1.

   Wash and pat cod dry. Season fillets with salt and pepper and drizzle with lemon juice.

2. 2.

   Wash spinach and leave it slightly wet in a pot with 1 tbsp oil over medium heat until wilted. Cover and simmer on low for 1-2 minutes. Season with salt, pepper, and 2 tbsp olive oil.

3. 3.

   Cut shrimp into small pieces. Wash celery stalks, halve lengthwise and cut into fine strips. Peel and dice shallots. Heat 2 tbsp oil in a pan and sauté shallots until translucent. Add celery and cook together. Add half the shrimp and cook briefly. Deglaze with white wine. Let steam off, then add fish stock and reduce sauce to about half over medium heat.

4. 4.

   Toast pine nuts in a dry pan without fat. Add remaining shrimp, basil, parsley, and pine nuts to the sauce, let sit 1-2 minutes, then season with salt and pepper.

5. 5.

   Drizzle fillets with a little oil and place on aluminum foil squares. Seal foil well and bake cod at 200°C for 15 minutes. Cut fish in half while still in foil.

6. 6.

   Arrange spinach on preheated plates. Place a piece of cod on each, drizzle with sauce from the foil, and spoon 2-3 tbsp of sauce with pine nuts over it. Serve immediately with fresh white bread and a glass of white wine.