Medium

Salt cod with peas, artichokes and egg

Name: Salt cod with peas, artichokes and egg
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 720 g Desalted cod (4 portions); 300 g Peas (shelled, fresh or frozen); 420 g Artichoke (trimmed hearts, about 6 large); 150 g Spring Onion; 6 g Garlic; 100 g Egg (2 medium, without shells); 125 g Tomato sauce; 125 ml White wine; 20 g Plain flour; 40 g Extra virgin olive oil; 3 g Sweet paprika; 4 g Parsley; 500 ml Water (vegetable cooking water; reserve 150 ml); 1 g Salt (depending on the cod’s saltiness)

Total time1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Fish: Ingredient to check: Desalted cod. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Plain flour.

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Desalted cod with peas and artichokes in a tomato and paprika sauce, served with boiled egg.

Jump to steps

25 minpreparation and possible waiting

35 mincooking

4servings

1.883 kcalwhole recipe

471 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 22 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingStewingSautéing

Appliances

CasseroleSaucepan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.