The spinach is washed with several waters and cooked with a little salt in a covered pot, without more water than the one they took from the last wash. Drain, squeeze and pass through the mincer twice. Heat the onion and garlic with olive oil and a spoon of margarine, covered, stirring until the onion becomes transparent. Then add Cod (soaked) in thick flakes, previously cleaned of skins and bones, season with pepper and sauté a little over low heat, without covering, but stirring carefully. Remove from heat and spread on a greased tray. Melt the remaining margarine, add the flour and add the milk. Boil to cook the flour, in order to obtain a somewhat fluid cream, to which spinach is added, little by little, until a creamy and slightly thick sauce is obtained. Season with pepper and nutmeg, adjust the salt, beat well with the butter and pour over the Cod. Spread the cream on top, evenly, sprinkle with the cheese and place in a hot oven to brown the surface slightly, without letting it dry. Serve immediately with potato chips or potato chips.

The recipes were made by Lugrade cooks Alice Fernandes and Graça Santos. The photographs are by Mário Ambrósio and supervised by Chef Diogo Rocha. This Lugrade content was approved by Bertha Rosa-Limpo’s heirs.