Salt cod with peas, artichokes and egg
Total time60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Desalted cod 4 portions 720 g
- Peas shelled, fresh or frozen 300 g
- Artichoke trimmed hearts, about 6 large 420 g
- Spring Onion 150 g
- Garlic 6 g
- Egg 2 medium, without shells 100 g
- Tomato sauce 125 g
- White wine 125 ml
- Plain flour 20 g
- Extra virgin olive oil 40 g
- Sweet paprika 3 g
- Parsley 4 g
- Water vegetable cooking water; reserve 150 ml 500 ml
- Salt depending on the cod’s saltiness 1 g
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Method
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Boil the eggs in a saucepan with enough water to cover for 10 minutes from boiling. Cool and peel. In another saucepan, heat the measured 500 ml water, add the quartered artichokes, cover and cook for 12–15 minutes. Add the peas for another 4–6 minutes until both are tender. Drain, reserving 150 ml cooking liquid.
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Pat the cod dry, dust with flour and lightly brown in a wide casserole with the oil for a minute per side. Remove. Chop the spring onion and garlic and soften in the same casserole for 8 minutes over a low heat.
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Stir in the sweet paprika briefly, then pour in the white wine. Boil for 2 minutes, add the tomato sauce and the reserved 150 ml vegetable cooking liquid and simmer for 3 minutes.
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Return the cod with its juices, peas and artichokes. Cover and simmer gently for 6–8 minutes until the fish reaches 63°C in the centre. Taste and adjust the salt. Serve with half an egg per person and chopped parsley.
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