Salt cod casserole with artichokes and peas

Method

1. Trim the artichokes down to the hearts, slice them and cook them in a frying pan with a little oil and salt. When they’re done, transfer them to a casserole.
2. Cut the cod into pieces, dust with flour and fry in a little oil in the same pan. Once cooked, add them to the casserole too.
3. In the same pan, with a little oil, gently fry the finely diced onion.
4. When the onion starts to brown, add the stock, the parsley and a pinch of salt. Stir well and pour it into the casserole with the artichokes and cod.
5. Put the casserole on the heat, add the peas and let it simmer, covered, for about 30 minutes.
6. Done!
7. You can make the sauce thinner or thicker by adding more stock or a little flour respectively.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 430 g	100 g	% IR*	Share
Energy	255 kcal	59 kcal	13 %
Fat	6.7 g	1.6 g	10 %
of which saturates	1 g	0.2 g	5 %
Carbohydrate	18 g	4.2 g	7 %
of which sugars	4.5 g	1 g	5 %
Fibre	7.1 g	1.7 g	—
Protein	33 g	7.7 g	66 %
Salt	3.4 g	0.8 g	57 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• A good handful of peas: 40 g per serving
• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos