Defrost the cod, drain it, pat dry with kitchen paper, and set aside.<\/p>\n\n\n\n
In a non-stick pan with a generous drizzle of olive oil and 1 crushed garlic clove, saut\u00e9 the cod for about 5 minutes.<\/p>\n\n\n\n
In a pot, heat 4 tablespoons of olive oil and saut\u00e9 the chopped onion and garlic for 2\u20133 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.<\/p>\n\n\n\n
Blend everything with a hand blender until smooth and creamy.<\/p>\n\n\n\n
In a frying pan with a light drizzle of olive oil, saut\u00e9 the ham cut into small pieces until crispy.<\/p>\n\n\n\n
Serve the pea cream in bowls, add the saut\u00e9ed cod, sprinkle with crispy ham and mint leaves, drizzle with a little olive oil, and serve immediately.<\/p>\n\n\n\n
<\/p>\n","protected":false},"featured_media":15960,"template":"","categories":[259],"colecoes":[327,336],"tipos-bacalhau":[233],"class_list":["post-16116","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-originais-en","colecoes-original-and-innovative","colecoes-spring-summer","tipos-bacalhau-shredded"],"acf":[],"yoast_head":"\n