Couscous with cod and vegetable cream
Here’s a creative idea to encourage the little ones to eat fish or vegetables! Today’s recipe is cheerful, colorful, and tasty, perfect for ensuring your little ones have a healthy and flavorful meal. The recipe for couscous with cod and vegetable cream is by our Fernanda Nicotra, food blogger at Giallo Zafferano!
Ingredients:
2 carrots (large)
2 potatoes (large)
1 onion
200 g peas (fresh or frozen)
150 g cod (fresh or frozen)
4 cherry tomatoes
to taste parsley
extra virgin olive oil to taste
100 g raw couscous
700 ml water
salt to taste
Preparation:
Start by preparing the vegetable broth, cooking the vegetables, and making the creams. In a pot, gather the peeled and chopped carrots, potatoes, and onions, add the peas, salt, and bring to a boil.
Cook until the potatoes and carrots are soft. Gather the carrots and blend them with a piece of potato and a ladle of broth. Gather the potatoes in a bowl, add a little broth and a drizzle of oil, and mash them with a fork. Finally, gather the peas and onion with a slotted spoon and blend everything until you obtain a cream.
While the vegetables are cooking, place the cod in a pan, add the cherry tomatoes, a few parsley leaves, salt, a drizzle of oil, and half a glass of water. Cook on low heat for 20 minutes.
Pour the couscous into a bowl, add about 120ml of boiling vegetable broth and a drizzle of oil, set aside and let it rehydrate before fluffing it.
Shred the cod and add it to the couscous. Plate the couscous using a pastry ring and distribute the vegetables using a disposable piping bag or a food bag with one corner cut off with scissors.
