| 1 | If frozen fish is used, let it thaw entirely in the refrigerator. |
| 2 | Thoroughly wash spinach and remove heavy stems. |
| 3 | Steam in water that clings to the leaves only until they are limp. |
| 4 | Set aside. |
| 5 | Pat fish filets dry and roll each one neatly. |
| 6 | Secure with thread *** at top and bottom. |
| 7 | Arrange rolled fillets in a large shallow saucepan and pour in clam broth to come half way up the filets. |
| 8 | Bring broth to a boil, then reduce heat so that the liquid barely simmers. |
| 9 | Poach, covered, until filets are just opaque, about 5 minutes. |
| 10 | Remove from heat. |
| 11 | Make very light sauce. |
| 12 | To serve, place one rolled filet on each serving plate and remove the threads. |
| 13 | Arrange steamed spinach over the fish and top with very light sauce. |
| 14 | You may place the dish under the broiler for a minute or two if you wish. |
| 15 | Serves 6. |
