Provençal stockfish casserole with spinach

Ingredients for 4 servings:

• 500 g stockfish
• 1 bay leaf
• 1 onion(s)
• 400 ml milk
• 1 tbsp flour
• 1 kg leaf spinach
• 1 bunch of spring onions
• 4 cloves garlic
• 3 tbsp olive oil
• nutmeg
• salt and pepper
• 150 g cheese, grated

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 30 minutes

Tian of Morue aux Epinerds

Soak the stockfish in cold water for two days. Change the water several times. Then poach it for ten minutes with a bay leaf and a quartered onion, remove the skin and bones, and shred the meat into strips. Finely dice the garlic cloves, slice the white parts of the spring onions, and sauté both in olive oil. Add the flour and fry briefly. Pour in the milk and bring to a boil until the sauce thickens. Wash the spinach, trim the stalks, and finely chop the leaves again. Add to the béchamel sauce and heat until the spinach leaves wilt. Season with salt, pepper, and nutmeg. You can also add a pinch of cayenne pepper. First, pour half of the spinach mixture into a baking dish. Arrange the stockfish on top and cover with the rest of the spinach. Sprinkle with cheese and bake in the oven at 170°C for just under an hour.