Creamy codfish with Green peas

INGREDIENTS:

4 tbsp sunflower oil

2 shallots (finely chopped) 

2 garlic cloves (minced) 

4 cod fillets without skin (150 g each)

150-200 ml vegetable broth (from a 1/2 stock cube)

4 tablespoons crème fraiche

200 g green peas (frozen)

METHOD:

1. Slightly heat the sunflower oil in a frying pan. Steam the shallot and garlic. Add the peas and go on with steaming for a couple of minutes.

2. Sprinkle the cod with salt and pepper and put it into the pan. Pour the vegetable broth and bring to the boil, cook for 6 minutes, add the crème fraîche and bring it to the boil again. Cook until the fish gets just tender and serve with potatoes. Sprinkle with freshly grounded nutmeg at the end. Enjoy!