Trumfes with Bacalao and Fresh Peas

Experience the taste of the Pyrenees with this wholesome dish of "Trumfes" (Andorran potatoes) paired with flaky bacalao (cod) and vibrant fresh peas. This simple, yet delightful recipe uses fresh, local ingredients to create a meal that is both nourishing and full of natural flavors.

Ingredients

🥔 4-5 medium Trumfes Andorran Potatoes, peeled and cut into large chunks
🐟 3-4 thick pieces of desalted bacalao cod, pre-packaged
🧅 Approximately 4-6 small escalonias shallots, peeled
🧅 2-3 small Cebarita French Spring Onions/Scallion bottoms, peeled
🌱 200-300g about 1.5-2 cups of shelled fresh peas
🫒 Olive Oil for drizzling
💧 Water for boiling and steaming
🧂 Salt

Instructions

1- Preparation:

• Start by preparing all your ingredients: peel and chop the potatoes into large chunks, peel the shallots and spring onions, and ensure your cod is desalted and ready to cook.

2- Boil and Steam:

• Fill a stainless steel pot with water and bring it to a boil. Ensure the water level is below the steamer basket if using one.
• Add the Trumfes potatoes, shallots, and spring onions into the boiling water or steam them over the water in the basket.

3- Add the Bacalao:

• Carefully place the desalted cod pieces alongside the potatoes and onions in the pot. Allow them to cook simultaneously until the potatoes are tender and the cod becomes flaky and cooked through, approximately 15-20 minutes.

4- Prepare the Peas:

• While the main elements cook, prepare the fresh peas. Blanch or steam them lightly until they are tender-crisp. They can also be used raw if they are exceptionally fresh and sweet.

5- Final Touches:

• Once everything is cooked, use tongs to gently transfer the potatoes, cod, shallots, and spring onions onto a serving plate.
• Generously drizzle extra virgin olive oil over the plated dish for added flavor and aroma.
• Add the prepared fresh peas around the potato and cod mixture on the plate.

Prep Time: Approximately 10-15 minutes
Cook Time: 15-20 minutes
Total Time: 25-35 minutes
Servings: 4 people
Calories: 250-300 kcal per serving
Protein: 22g per serving
Fats: 7g per serving
Carbohydrates: 35g per serving
Equipment:

• A stainless steel pot
• Steamer basket (if needed)
• Tongs stainless steel
• Serving plate and dish
• Colander/strainer stainless steel

Cooking Tips:

• Ensure your cod is thoroughly desalted before cooking to avoid excess saltiness.
• Consider tasting the peas before adding them raw, as their natural sweetness can add another dimension to the dish.

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Trumfes with Bacalao and Fresh Peas