Ingredients

• 220 g cod fillet — cut into large chunks, skin removed
• 120 g small pasta shells — dry
• 400 ml low-sodium vegetable broth — room temperature
• 10 g extra virgin olive oil
• 1 g dried oregano
• 1 g dried basil
• 2 g fine sea salt
• 4 g fresh parsley — finely chopped optional

Instructions

1. Add the low-sodium vegetable broth and an additional 200 ml of water to a medium saucepan and bring to a gentle boil over medium heat.
2. Stir in the small pasta shells and half of the sea salt, then reduce to a low simmer and cook for 6–8 minutes, stirring occasionally, until the pasta is just tender.
3. Add the cod chunks on top of the simmering pasta, sprinkle with dried oregano, dried basil, and the remaining salt, then cover with a lid and cook on low heat for 5–6 minutes until the fish flakes easily.
4. Turn off the heat, drizzle in the olive oil, and gently stir, breaking the cod into soft flakes and mixing lightly with the pasta and broth to form a moist, spoonable bowl.
5. Taste and adjust salt if needed; if using, sprinkle the finely chopped fresh parsley over the top just before serving for a mild, fresh note.
6. Let the bowl sit for 2–3 minutes to cool slightly and thicken before serving in small portions.