Now that you’re all acquainted with my Oven Roasted Cod in Parma Ham recipe, here’s a slight variation on it.
I decided to be adventurous one evening and added it to a heartwarming veggie soup. Now you can get away with cooking this fish dish two nights in a row without being perceived as boring or lazy!
Ingredients (for the Veggie soup)
1 Small Romanesco Broccoli
400g tin of black-eyed beans
Handful of frozen peas
1 1/2 Knorr Vegetable Stock cubes
Paprika, Basil, Oregano
Sauté the leek and broccoli in just enough oil to coat them and season with pepper, paprika, basil and oregano. There’s no need to add salt at this point because the stock cube is salty enough and you can always add extra at the end if you want.
Dissolve the stock cubes in 675 ml of water and add to the leek and broccoli in the pan. Throw the peas and black eyed beans in as well.
Simmer for around 15 minutes until the veggies are cooked. Meanwhile cook the Cod according to the Oven Roasted Cod in Parma Ham recipe.
Once cooked, break up the Cod fillets and add them to the soup. Garnish with fresh parsley and serve with some crusty bread.