Recipes

Defrost the cod, drain it, pat dry with kitchen paper, and set aside.

In a non-stick pan with a generous drizzle of olive oil and 1 crushed garlic clove, sauté the cod for about 5 minutes.

In a pot, heat 4 tablespoons of olive oil and sauté the chopped onion and garlic for 2–3 minutes.
Then add the peeled and chopped sweet potato and the previously thawed peas.
Cover with hot water, about 2 cm above the vegetables, season with salt and 1 teaspoon of sugar, and cook until the potatoes and peas are soft.

Blend everything with a hand blender until smooth and creamy.

In a frying pan with a light drizzle of olive oil, sauté the ham cut into small pieces until crispy.

Serve the pea cream in bowls, add the sautéed cod, sprinkle with crispy ham and mint leaves, drizzle with a little olive oil, and serve immediately.