Cod & Pea

Ingredients

• 80g skinless cod fillet
• 60g garden peas (fresh or frozen)
• Water for steaming and poaching

Method

1. 01

   Steam or boil garden peas for 4–5 minutes until very tender.

2. 02

   Poach the skinless cod fillet in simmering water for 8–10 minutes until cooked through. Remove and check carefully for any bones.

3. 03

   Blend steamed peas and flaked cod together with a little cooking liquid until smooth.

4. 04

   Cool before serving; add extra liquid for a thinner puree consistency.

How to offer

A classic British combination; the peas add sweetness and iron to mild cod.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.