Carpentrass Tian of Spinach and Salt Cod for Purim

Name: Carpentrass Tian of Spinach and Salt Cod for Purim
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds salt cod, preferably from the front half of the fish; 1 bay leaf; 3 cloves garlic, minced; A few sprigs fresh thyme, or 1 teaspoon dried thyme; 3 peppercorns; 3 pounds spinach; 1 tablespoon flour; 2 hard-boiled eggs; 4 tablespoons olive oil, plus more for greasing pan; 1 yellow onion, diced; 1/2 cup bread crumbs; Freshly ground pepper to taste

Servings: persons

1 1/4 pounds salt cod, preferably from the front half of the fish
1 bay leaf
3 cloves garlic, minced
A few sprigs fresh thyme, or 1 teaspoon dried thyme
3 peppercorns
3 pounds spinach
1 tablespoon flour
2 hard-boiled eggs
4 tablespoons olive oil, plus more for greasing pan
1 yellow onion, diced
1/2 cup bread crumbs
Freshly ground pepper to taste

1
Soak the salt cod about 8 hours, or overnight, in cold water to cover, changing the water several times.
2
Then remove the skin and any bones from the fish.
3
Cut into 1-inch cubes, and put in a saucepan with the bay leaf, 2 cloves of the garlic, the thyme, and peppercorns.
4
Add water to cover, and bring to a boil.
5
Remove from the heat and let rest.
6
Clean and blanch the spinach in a large pot of boiling water for a minute.
7
Then drain, roughly chop the leaves, and toss in a bowl with the flour.
8
Peel and dice the hard-boiled eggs, and mix with the spinach.
9
Preheat the oven to 375 degrees.
10
Grease an 8-inch tian or equivalent casserole with 1 tablespoon of the olive oil.
11
Heat 2 tablespoons of the olive oil in a frying pan, and saute the onions and the remaining garlic until the onions are golden.
12
Transfer the onions to the tian pan with half the spinach and eggs.
13
Stir in the salt cod, and top with the remaining spinach.
14
Toss the bread crumbs evenly on top, and finish with a good sprinkle of the remaining olive oil and pepper to taste.
15
Bake for 25 minutes, and then put under the broiler for a few minutes, until golden.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pounds salt cod, preferably from the front half of the fish, 1 bay leaf, 3 cloves garlic, minced, A few sprigs fresh thyme, or 1 teaspoon dried thyme, and more.

Yes, Carpentrass Tian of Spinach and Salt Cod for Purim falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!