1 (8 ounce) package refrigerated cod and peas recipe
2 cups water, divided
1 16 ounce bottle marinated artichoke hearts
1 1/2 pounds cooked white meat, cooked, quartered, drained, and sliced 1 red onion, well chopped
30 cherry tomatoes, diced
3 carrots, grated
8 small fine dice
4 fresh basil leaves, chopped
1 clove garlic, peeled and cubed
kosher salt and white wine
Preheat oven broiler.
In a heavy saucepan over medium-low heat, bring water to a boil. Stir in the cod and peas and cook for one minute. Then add marinade and continue to cook, stirring until peas and corn are tender. Stir in caramelized onions, tomatoes and carrots. Reduce heat, cover and simmer until stock reaches the desired consistency, 2 to 5 minutes. Stir in the basil and garlic.
Broil 1 hour or until mix has more or tater texture. Serve over warm pasta.
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