COD WITH GREEN PEAS
This is a Cod recipe is easy to make; boiled with spices and then placed on the bed of sweet green peas, crunchy carrots, and sautéed with fresh spinach.
It was my inspiration from one of my vintage cookbooks written by Ignacio Domenech MARICHU 1912, one of the first famous chefs from Spain.
Ignacio helped in the kitchen as a child because his family owned the restaurant. Later in life, he studied culinary arts in Paris. After the studies, he worked as a chef for royalties and ambassadors in Madrid.
This recipe is made up of the cod, boiled with spices and then placed on the bed of sweet green peas, crunchy carrots, and sautéed with fresh spinach. Thus, the combination is absolutely amazing.
This is the first time I learned and tested to boil Cod, I mean fish in general. Oh, boy… I must say the fish taste amazingly with the infused flavor of the thyme and laurel leaves.
Please make sure to follow this recipe and cook the veggies halfway through to ensure bringing up the flavor of the vegetable and its sweetness. You should cook all the carrots and peas, separately from sauteed spinach.
Frozen peas sautéed with butter and brown sugar awake the taste of peas. Crunchy carrots together with Spinach bring up the sweet flavor. Also, the fish will melt under your tongue. It is one of the very best fish recipes I ever made. Enjoy!
Cod with Green Peas
This recipe made of the cod, boiled with Spices and then placed on the bed of sweet green peas, crunchy carrots, and sautéed fresh spinach. The combination is amazing.
Please make sure to follow this recipe and cook the veggies halfway through to assure bringing up the flavor of the vegetable and its sweetness.
- 600 grams cod 4 steaks of white steak fish( halibut, cod, catfish)
- 2 pieces laurel leaf
- 3 pieces fresh thyme
- ½ onion sliced
- 750 ml water fill the pot with water to cover the fish
- 2 cloves garlic sliced
- ½ onion diced
- 200 grams Spinach 1 cup diced
- 200 ml white wine ( Sauvignon Blanc) 1 cup
- 1 tbs olive oil
- ½ tbsp natural sea salt
- ½ tbsp fresh pepper
- 1 tbsp sweet grounded paprika
You may cut on smaller pieces, the fish steak or whole which you add into a pot together with thyme, sliced onion and laurel. Simmer on low heat for 5-8 minutes or less. It depends on the thickness of the fish. After the simmering process, take it out on the paper towel to absorb extra water.
Frozen Peas sauté for 2-3 minutes with the ½ tsp of sugar with butter
- Shredded Carrots sauté for 4-5 minutes with olive oil
- Sauté Spinach, olive oil, and garlic for 2-3 minutes. Don’t forget a little bit of salt, fresh pepper, and sweet paprika.
- After the separated sauté combine the veggies together and pour into a plate and top it with the fish.