Cardoon with Codfish



The wonderful part about Cardoon with Codfish is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Cardoon with Codfish is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.


  • 0.5 kilograms cardoon (approximately)
  • 2 pieces codfish (unsalted)
  • 4 garlic cloves
  • 1 tablespoon flour
  • 200 milliliters milk
  • toasted almonds
  • salt
  • extra-virgin olive oil
  • boiled quail eggs (optional)
  • chili powder (Ground, optional)


  1. Carefully peel tough outer leaves and chop cardoon.
  2. Cook cardoon in plenty of boiling water for about 30 minutes.
  3. Drain well.
  4. Peel and chop garlic.
  5. Heat plenty of oil in a skillet and sauté garlic.
  6. Add cardoon to pan with garlic and sauté briefly.
  7. Sprinkle flour and mix.
  8. Whisk in milk and continue to stir and cook until sauce thickens.
  9. Shred cod and add to the cardoon mixture.
  10. Chop almonds and add to mixture.
  11. Simmer for about 2-3 minutes.
  12. Season with salt.
  13. To serve, arrange with quail eggs and dust with ground chili powder, if desired.
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