Chard stalks filled with cod in pepper sauce

60 min
Type of dish: Fish, Vegetables
Temperature: Hot
Meses de temporada*: April, May, June, July, August, September, October
Ingredients for 5 portions
Ingredients for portions/units
Swiss chard 1.5 kg
Table salt 5.0 g
Cod loin 0.25 kg
Garlic, bulb 3.0 ud
Tomato 1.0 kg
Garlic, bulb 1.0 ud
Onion 0.3 kg
Microbrotes de guisante 10.0 g
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 g
Fish heads and bones 0.267 kg
Water 1.0 l

For the chard:

  • Separate the stalks from the leaves.
  • Wash the stalks and cook them in the English style taking care that they do not float to avoid them oxidizing.
  • Cool and drain.
  • Cut the stalks into rectangles.

For the peppers:

  • Core the green peppers.
  • Fry them and immerse them in cold water so that they can be peeled and cut into narrow even strips.
  • Confit the piquillo peppers.
  • And cut them into narrow even strips.

For the sauces:

For the cod and tomato filling:

  • Prepare a concassé tomato.
  • Peel and chop the onion and garlic into brunoise.
  • In a pan with a little olive oil, saute the onion and garlic over a low heat and cover to prevent it from turning brown, add the tomato and sauté.
  • Prepare a pil pil cod and reserve the cod and sauce separately.
  • Crumble the cod, mix with the pil pil sauce and tomato sauce.


  • Heat the chard in the oven at 150 ºC (mixed programme.)
  • Heat the green pepper sauce.
  • Place a base of green pepper sauce in a deep dish.
  • Place the hot chard on top of the sauce and decorate with piquillo sauce and micro pea shoots.
Nutritional information (1 portion)
Fiber 16.98 g
Saturates 10.3 g
Monounsaturated fatty acids 24.87 g
Polyunsaturated fatty acids 4.5 g
Cholesterol 48.05 mg
Calcium 679.69 mg
Iron 14.27 mg
Zinc 1.37 mg
Vitamin A 890.67 ug
Vitamin C 279.28 g
Folic acid 945.75 ug
Salt (Sodium) 1193.83 mg
Sugars 40.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.