Preparation

• Prepare a soft alioli: add 1 egg, 1 cup of olive oil, 1 garlic clove, salt, and lemon juice to the blender jar. Blend until a creamy and homogeneous texture is achieved. Once done, set aside in the refrigerator.
• Blanch the tomato: bring a pot of water to a boil. Make a superficial cross-cut at the base of the tomatoes. While the water is boiling, submerge the tomatoes for 30 seconds. Remove them and immediately place them in a bowl of cold water to stop the cooking process. Peel and remove the seeds, then chop the flesh into small cubes.
• In a non-stick skillet, add 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the chopped tomato, 100 g of diced plums, and 30 g of pine nuts. Sauté for about 5-7 minutes, stirring often, until the tomato is well cooked and the pine nuts are lightly golden.
• Rinse and clean 200 g of fresh spinach with cold water. Make sure to remove yellow leaves and the tougher parts of the stems, leaving only the tender leaves.
• In a large pot, bring 1 liter of water to a boil. Add the cleaned spinach and blanch for 1-2 minutes. When tender, immediately drain and rinse with cold water to stop the cooking process. Set aside.
• In a deep frying pan, heat olive oil to about 160ºC (it will be ready when it starts to lightly smoke). Make sure to have a kitchen thermometer to monitor the temperature.
• Dredge 300 g of cod (previously desalinated) in white flour, ensuring all sides are well coated. When the oil is hot, fry the cod for 3-4 minutes on the skinless side, until golden. Then, carefully turn it over and fry the other side for about 2-3 minutes, until crispy.
• Taking a baking dish, place a layer of 200 g of blanched spinach at the bottom. Add the mixture of tomatoes, prunes, and pine nuts on top, spreading it evenly. Finally, place the pieces of fried cod on top.
• Cover the cod with the reserved mild allioli. Preheat the oven to 200ºC (top and bottom heat) and gratin for about 8-10 minutes or until the surface is golden and bubbling.