Cod with artichokes, potatoes and prawns


    • 4 loins of desalted cod, approximately 100 g each.
    • 3 artichokes
    • 4 small potatoes
    • 8 langoustines
    • 100 g peas
    • 2 eggs
    • 3 ripe tomatoes
    • Flour
    • Half a glass of Albariño wine
    • 1 glass of fish stock
    • 1 clove of garlic
    • Parsley
    • Olive oil
    • Salt
    • Pepper


  1. Bring water to the boil in a saucepan and add the eggs and potatoes. Cook for approximately 10 minutes.
  2. Once cooked, peel the eggs. Smash them with a fork. Set aside. Set the potatoes aside.
  3. Clean the artichokes thoroughly, remove the outer leaves and tips with a knife. Cut some into quarters and others in half.
  4. Put a dash of olive oil in a frying pan. Brown the artichokes in the pan over a high heat with a pinch of salt and a pinch of pepper. Set aside.
  5. Peel the langoustines. Also fry them in the frying pan for a couple of minutes with a pinch of salt. Set aside.
  6. In the same frying pan, brown the previously cooked potatoes, whole, skin on and all. Set aside.
  7. Dredge the cod loins in flour. Fry them in a frying pan with plenty of oil. Set aside.
  8. Peel the onion and cut into small pieces.
  9. Peel the garlic clove and cut into small pieces.
  10. Wash the tomatoes and cut into chunks.
  11. In a low saucepan put a little olive oil. Fry the onion until it begins to brown.
  12. Add the chopped garlic. Stir a few times with a wooden spoon
  13. Add the tomato to the pan. Fry for about 15 minutes over low heat.
  14. Add the flour. Cook for a few minutes.
  15. Pour in the wine and allow the alcohol to evaporate.
  16. Pour in the stock and cook for about 5 minutes.
  17. Place the ingredients from the casserole in a blender and blend until you obtain a sauce.
  18. Add this sauce back to the pan. Add the peas, potatoes and artichokes, cook for 5 minutes. Add the fried cod and prawns, cook for a further 3 minutes approximately.
  19. When it is time to serve on the plate, put cod, langoustines, artichokes, some sauce, a little chopped parsley and several spoonfuls of boiled egg on top.

Plato presentado en nuestro

Black & White Plate D22cm

Recipe courtesy of

¡¡¡Oído Cocina!!!!!!