Cod Kokotxas in Green Sauce

Boil the peas in water for about 2 minutes (if they are very tender), or until they are fully cooked. Drain and reserve.

Peel and boil the asparagus tips.

In a saucepan, put the kokotxas with skin-side up and cover with the olive oil. Add the chopped garlic cloves. (You can also sautee the garlic first in the olive oil to flavour the oil.)

Start moving the saucepan around in a circle, so the jelly inside the kokotxas starts mixing with the olive oil, forming a thick and wonderful sauce. Season with salt. The jelly will spread all over the saucepan and the thick sauce will be made. Add the chopped parsley.

Add the peas together with a bit of the water the peas were boiled in. At this point, the kokotxas are done. Serve with the asparragus.

This is thick, rich and really good!