Stew spinach with cod

Peel the potatoes and cut them into pieces. Put them in a pan, add a good layer of water and a little salt and boil for 20 minutes until done.

In the meantime, cook the peas in a few minutes, drain, keep warm. Chop the garlic coarsely. Heat the olive oil over medium heat in a frying pan. Turn down the heat, add the garlic and let the flavor of the garlic in the oil for 5 minutes.

In the meantime, cut the cod into cubes and sprinkle with pepper, salt and the curry powder. Remove the garlic from the pan, turn the fire up a little and carefully fry the cubes of cod in 5 minutes until just tender, slightly brown.

Finely chop the spinach and rucola and finely chop the red pepper.

Drain the potatoes, put them back in the pan and let them evaporate for 1 minute without the lid. Add the whipped cream, put on low heat and puree. Spoon the spinach, rocket, peas and red pepper and let the leafy vegetables shrink in the warm puree. Season with salt and pepper. Serve the stew with the fried cod on top of it.