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🍝 Glazed Cod on Artichoke Pasta Ragout

567 kcal · 30 min · 4 servings

Ingredients

• 4 artichokes
• 1 lemon (juice)
• 4 garlic cloves
• 0.5 red chili pepper
• 3 firm tomatoes
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 125 ml white wine
• 300 ml chicken or vegetable broth
• 200 g pasta dough (approx.; recipe see smart tip)
• flour (for processing)
• 600 g cod fillet
• salt
• 3 tbsp olive oil
• 1 bunch basil

Instructions

1. 1. Break off the stem of the artichokes.
2. 2. Cut off the top third of the artichokes with a sharp knife.
3. 3. Place the artichokes upside down on a cutting board.
4. 4. Cut off the outer leaves one by one until the hard base is visible.
5. 5. Remove the fibrous center (the so-called 'hay') with a spoon.
6. 6. Cut the base into eight pieces.
7. 7. Drizzle the artichoke pieces with lemon juice.
8. 8. Peel the garlic and press it flat.
9. 9. Wash the chili pepper and cut it lengthwise.
10. 10. Wash the tomatoes and cut them into coarse pieces.
11. 11. Remove the hard stem ends from the tomatoes.
12. 12. Heat three tablespoons of olive oil in a pan.
13. 13. Add the garlic and chili to the pan.
14. 14. Sauté the vegetables until translucent.
15. 15. Add the artichokes and simmer them for about four minutes.
16. 16. Add the tomatoes to the pan.
17. 17. Let the tomatoes simmer until they break down.
18. 18. Season the mixture with salt and pepper.
19. 19. Deglaze the mixture with wine.
20. 20. Let the wine reduce to a boil.
21. 21. Add the vegetable broth.
22. 22. Cook the artichokes for eight to ten minutes until tender-crisp.
23. 23. Remove the artichokes from the sauce.
24. 24. Pour the sauce through a sieve into a pot.
25. 25. Heat the strained sauce.
26. 26. Wash the fish fillet.
27. 27. Pat the fish dry with a kitchen towel.
28. 28. Cut the fillet into four pieces.
29. 29. Season the fish pieces with salt.
30. 30. Heat olive oil in a separate pan.
31. 31. Fry the fillets until translucent over medium heat.
32. 32. Turn the fillets once while frying.
33. 33. Dust the work surface with flour.
34. 34. Roll out the pasta dough thinly.
35. 35. Cut the dough into any shapes.
36. 36. Cook the pasta for about three minutes in the artichoke sauce.
37. 37. Plate the pasta ragout.
38. 38. Place the fish fillets on top.
39. 39. Wash the basil.
40. 40. Shake the basil dry.
41. 41. Tear the leaves over the dish.

Nutrition per serving

• kcal: 567
• Protein: 38 g · Fett/Fat: 31 g · Carbs: 28 g