Garden pea mint puree with cod and chorizo

Name: garden pea mint puree with cod and chorizo
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 onion; 3 toe garlic; 125 g chorizo sausage; 4 tomato; 1 tl broken rosemary; 300 g fresh cod fillet; 450 g frozen garden peas business suit; 15 g fresh fresh mint; 1 el extra virgin olive oil

Garden peas mint puree with cod, rosemary and chorizo.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion and finely chop the garlic. Cut the chorizo into cubes of 1 x 1 cm.
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.
Cut the tomatoes into wedges. Add with the rosemary and bring to the boil.
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.
Meanwhile, cook the garden peas for 4 minutes in plenty of water with salt. Drain.
Purée the garden peas with the mint leaves and oil with the hand blender into a thick puree. Season with pepper and salt.
Divide the puree over 4 plates and serve with the cod fillet and chorizo sauce. Yummy! .