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Amy B. Craig
Garden pea mint puree with cod and chorizo
Garden peas mint puree with cod, rosemary and chorizo.
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Ingredients
Directions
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Chop the onion and finely chop the garlic. Cut the chorizo into cubes of 1 x 1 cm.
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Heat a skillet without oil or butter and fry the chorizo cubes in 3 min. Until crispy. Add the onion and garlic and cook for 3 minutes on medium heat.
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Cut the tomatoes into wedges. Add with the rosemary and bring to the boil.
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Cut the fish into 4 equal pieces, sprinkle with pepper and event. salt. Put the sauce in the pan, turn the heat down. Cook with the lid on the pan in 5 minutes until done.
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Meanwhile, cook the garden peas for 4 minutes in plenty of water with salt. Drain.
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Purée the garden peas with the mint leaves and oil with the hand blender into a thick puree. Season with pepper and salt.
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Divide the puree over 4 plates and serve with the cod fillet and chorizo sauce. Yummy! .
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Nutrition
395Calories
Sodium21% DV495mg
Fat35% DV23g
Protein54% DV27g
Carbs5% DV16g
Fiber28% DV7g
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