Poached cod fillet with pea puree

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 442 Kcal, 38g Protein, 21g Carbohydrates, 18g Fat


  • Pea puree
  • 1 spring onions, roughly chopped
  • oil for frying
  • 500 g frozen peas
  • 2 dl vegetable bouillon
  • a little pepper
  • 3 tbsp tarragon, finely chopped
  • Cod fillets
  • 1 tbsp oil
  • 1 spring onions incl. green parts, cut into rings
  • 3 dl white wine
  • 0.25 tsp salt
  • 600 g Royal cod fillets (MSC)
  • a little pepper
  • 1 dl cream
  • Caramelized bacon
  • 50 g diced bacon
  • 1 tbsp icing sugar

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  • Pea puree

    Heat the oil in a pan. Sauté the onion, add the peas and stock, cover and simmer for approx. 5 mins. Puree the peas, season. Top with 1 tbsp of the tarragon, set the rest aside.
  • Cod fillets

    Heat the oil in a pan, sauté the onion. Pour in the wine, add the reserved tarragon, bring the liquid to the boil. Remove the pan from the heat, season the fish, add to the liquid, cover and allow to infuse for approx. 3 mins. Remove the fish fillets from the pan, cover and keep warm. Reduce the liquid to approx. 200 ml, pour in the cream, bring to the boil, simmer for approx. 3 mins., season.
  • Caramelized bacon

    Fry the bacon in a frying pan until crispy, without adding any oil. Add the icing sugar and cook briefly. Plate up the cod fillets and pea puree, top with the bacon.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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