Chermoula with pasta and cream stewed spinach

Ingredients for Chermoula with pasta and cream stewed spinach

Instructions for Chermoula with pasta and cream stewed spinach

To prepare the Chermoula with pasta and cream stewed spinach recipe, please follow these instructions:

Com spinach and 2 dl water into a saucepan and warm up under the lid, to the spinach is thawed. Dissolve corn starch in the cream, pour the mixture into the spinach, and cook thoroughly while stirring.

Cut the mørksejen in large cubes and chop the garlic finely. Turn the fish and garlic in the spinach, and steam on low heat, covered, for 3 minutes.

Bring a large pot of lightly salted water to a boil. Cut the leeks into 2 cm-thick slanting slices. Cook the pasta in the number of minutes, which is specified on the packaging, and add leeks the last 2 minutes of cooking time. Should the pasta Cook less than 2 min., added the pores first.

Drain the pasta, and toss gently together with the spinach pasta and leeks. Season with salt and pepper, and serve immediately.

Tips:
Instead of chermoula can you apply cod.