Andalusian style cod

Serves four

• Cod 600 g
• Carrots 160 g
• White celery 100 g
• Red bell pepper 100 g
• Onion 60 g
• Tomato purée 40 g
• 4 tbsp of extra virgin olive oil (40 g)
• Chopped parsley
• Fine salt to taste
• Soft wheat flour

Nutritional information
Per serving: 213 Kcal

Environmental Impact

Per serving: 
545 grams CO₂ equivalence - carbon footprint
597 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Flour the cod fillets and sauté them in a frying pan with a little oil. Set aside.

Wash, peel and trim the carrots, skin the pepper, and clean the celery.

Julienne the vegetables.

Finely chop the onion and sauté in oil with a tablespoon of water.

Add the julienned vegetables and continue frying for 10 minutes.

Add the tomato purée and salt. After a minute or two, add the cod.

Cook for another 5 minutes, sprinkle with chopped parsley and serve.

The Chef’s Advice

You can also make this dish with other seafoods such as cuttlefish or squid. 

Nutritional Advice

To eat sustainably, choose fish up to three times per week with a preference for local wild caught over intensively farmed fish.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Keeping our seas and oceans full of life is a goal we can all contribute to by exploring local options and look for sustainable fishing certifications, such as the Marine Stewardship Council (MSC) or the Marine Conservation Society (MCS).