Wash the potato well; place them in salted water and boil them, skin side down, until tender. Set aside.<\/p>\n\n\n\n
Finely slice the shallot and garlic; open the chilli pepper in half, remove the veins and seeds and finely slice.<\/p>\n\n\n\n
Place the codfish loins on an oven tray; add 4 sliced garlic cloves, bay leaf and drizzle with plenty of olive oil; bake in the oven at 160\u00baC for 30 minutes.<\/p>\n\n\n\n
Put a little olive oil in a frying pan; add the potatoes and mash lightly; Saut\u00e9 for 2 minutes; add 4 sliced garlic cloves and saut\u00e9 for another 3 minutes; set aside.<\/p>\n\n\n\n
In a frying pan add a drizzle of olive oil and saut\u00e9 the chilli with the shallot for 2 minutes; add the well washed spinach and saut\u00e9 until tender; season with salt, pepper, lemon zest and grated ginger. Serve it immediately.<\/p>\n\n\n\n
Partnership with the chef Miguel Laffan.<\/p>\n\n\n\n