CASSEROLE OF COD FOR LENT (fish)

This dish is typical of this season: Lent. Usually taken as a single dish and then ... dessert and coffee ...
First you can also make some buds with anchovies, as I did on Sunday.

Ingredients for 6 people:
- 6 pieces of large cod, without salt or spines (better be riding)
- 6 artichokes cut into 6 pieces c / u.
- Half a kilo of baby peas (findus)
- 6 hard-boiled eggs
- Flour batter cod
- 1 large grated onion
- 3 grated tomatoes
- 1 clove garlic (optional)
- 1 glass of dry white wine
- Salt and olive oil
- You can add asparagus tips (optional)
- 2 cups water

First the cod fillets fried in a pan with olive oil, previously passed through flour. Are reserved.
Then artichokes, cut into pieces with olive oil and fry reserved. The same asparagus tips.
In a pan sautéed with onion and tomato ago.
You can also add a clove of garlic.
Then cod, artichokes, asparagus, peas boiled apart will have the glass of dry white wine and 2 cups of water and salt is added and left at low heat for 20 minutes.
At the end is decorated with boiled eggs, peeled and halved.