- Fresh Cod
- Optional pepper/s
- Fish Broth
- Optional peas
- Optional other vegs
- Optional 1/2 teaspoon each of Sobrassada and Honey
- Optional a pinch of paprika
Rice with Cod #01
This is a simple dish that allows lots of improvisation, please be creative. The only secret is to have the rice right! (lol)
In a frying pan (paella) fry the previously dusted with flour fresh cod. Reserve apart when golden but not overcook.
In the same oil start frying some chopped onion, peppers and LOTS of garlic (you can use a full bulb if you like!), finely chopped with some parsley. You can add other vegs if you fancy: aubergine, courgette, etc… (But you don’t need to!)
Cook it slowly till caramelised; in the process I added half a tablespoon each of honey and sobrassada, as it goes well with Cod.
Add the rice (75 grammes per head) and fry with the ‘sofrito’ for a while…
Add the boiling fish broth (can be stock, it’s fine); and cook at a fast heat for 5 min. Then Cook for another 10 min a medium gas, make sure you see some bubbles coming out. Add the cod and some decorative optional peas.
Stop when the rice still has a little of a bite and rest for 7 min. Serve and enjoy!
Depending on the type of rice the proportion rice / liquid is 1 to 2. In this case, I did use Arborio rice. You can use paella rice or Bomba rice.