Cod stewed with peas and spring onions and bread

Ingredients

For 1 serving

• Cod200 g
• Peas150 g
• Spring onions2
• Vegetable broth100 ml
• Bread40 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, fish, celery,

In season: April – June

Method

1. Trim the roots and the toughest green part of the spring onions and slice them into thin rounds; pat the cod dry and salt it lightly.
2. In a pan with a lid heat the oil over medium-low heat, add the spring onions and a couple of spoonfuls of the vegetable stock and soften for 3 minutes, until tender and translucent.
3. Add the peas, the rest of the stock and a pinch of salt and cook for 8 minutes, until the peas are tender.
4. Lay the cod on the peas, cover and cook gently for another 8 minutes, until opaque white and flaking with a fork.
5. Serve the cod with the peas and their juices, with the bread on the side.