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Salt Cod with Spinach and Shoestring Potatoes Au Gratin

Fish A- A+

Preparation Time: MEDIUM
Serves: 4


  • 800g Shredded and de-salted cod 
  • 400g Spinach leaves
  • 300g Shoestring potatoes
  • 125g Onions, ½ moon shape
  • 10g Chopped garlic
  • 2dl Heavy cream
  • 75g Maizena (corn starch)
  • 500ml Milk
  • 100g Grated mozzarella cheese
  • 100ml Gallo Moonlight Harvest Extra Virgin Olive Oil

Braise the garlic and onion with the Gallo Moonlight Harvest Extra Virgin Olive Oil. Add the cod, mix well and stew.
Add half of the milk and when it is boiling, add the corn starch diluted in the remaining cold milk.
Once the mixture has thickened, add the spinach and then the shoestring potatoes.
Fold well and place on a baking tray.
Cover with the heavy cream and grated cheese.
Bake in the oven at 170ºC until it is au gratin.
Drizzle some olive oil on top and serve with a green salad.

The olive oil used to drizzle at the end can be infused with a herb to taste.

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