Roast cod with wild leeks

Ingredients:

1 kilo salt cod, cut into pieces (soak in water for 8 hours)

2 potatoes, sliced

1 sweet potato, sliced

4 cups leeks, finely chopped

3 cups white beets, finely chopped

4 tablespoons roman pimpernel, finely chopped

1 tablespoon fennel, finely chopped

1 cup spinach, finely chopped

1 bunch parsley, finely chopped

2 onions, cut into rounds

1 tablespoon tomato paste

2 tablespoons raisins

1 cup olive oil

Very little salt

Pepper, freshly ground

Preparation:

Wash and clean the vegetables meticulously under running water. Saute the onions in a saucepan with olive oil for 3 minutes over moderate heat. Add the potatoes, sweet potato, greens, very little salt and a cup of water. Simmer for about 15 minutes and then add the raisins, tomato paste (dissolved in two tablespoons of water) and mix well. In an oblong Pyrex dish, place the cod having soaked the salt out of it and lay the greens and potatoes on top. Add the gravy from the pot and place the baking pan on the bottom rack of the oven. Cook for 25 minutes at moderate temperature. Sprinkle with pepper and serve hot.