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Cod hearts on pea cream with confit tomatoes

ingredients

servings

4

Shallots

1/2 half

Peas, frozen

300 grams

Water

a bit

Salt

3 pinches

Cod

4 portions

Cherry tomatoes

10 unit

White sugar

1 teaspoon

Extra virgin olive oil

3 spoons

single courses from Italy

Cod hearts on pea cream with confit tomatoes

Cod hearts on pea cream with confit tomatoes

with fish source of C vitamins high in potassium high in phosphorus

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cod hearts on pea cream with confit tomatoes

A delicious dish that appeals to adults and children.

Cod hearts on pea cream with confit tomatoes step 1

step 1

In a saucepan, brown the shallot with 2 tablespoons of extra virgin olive oil. Pour the peas and after 2 minutes cover them with water. Season with salt and cook for 10-15 minutes taking care not to evaporate all the cooking water.

Cod hearts on pea cream with confit tomatoes step 2

step 2

Put 2 tablespoons of extra virgin olive oil in a pan and add the cod hearts. Cover and cook for 20 minutes, turning them and half-cooking. (I prefer not to salt)

Cod hearts on pea cream with confit tomatoes step 3

step 3

When the peas are ready, pass them in a blender to obtain the cream. Prepare the confit tomatoes. Cut the tomatoes in half.

Cod hearts on pea cream with confit tomatoes step 4

step 4

In a pan put a spoonful of extra virgin olive oil, add the tomatoes, a pinch of salt and sugar. Cook for 5 min.

Cod hearts on pea cream with confit tomatoes step 5

step 5

All that remains is to serve. Pour the pea cream, arrange the cod hearts in the center and the confit tomatoes around. Enjoy your meal.

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