Rice Cod ‘a la Manu’
This recipe was originally invented by Manu Balaguer in Barcelona and I have adopted it
- Cut a fresh piece of cod cod in big dices or small portions
- Slightly flour them and fry in a big paella or frying pan
- Set aside when golden (but not overcooked)
- Cut in small thin slices like 5 or 6 cloves of peeled garlic
- Add to the frying pan, but don’t burn them, the idea is slow cooking till near caramelised
- Add paella or Arborio rice and fry too
- Add THIS DELICIOUS FISH BROTH you have prepared earlier or use a fish stock
- Note that rice will cook in over 15 min. It is crucial not to overcook the rice. You want it ‘al dente’
- Add immediately after the broth the clams, which will open with the steam and the liquid
- When you are in the final minutes, add the previously fried pieces of cod on top in a decorative manner
- Let it rest 5 min and serve
- Please note twice the liquid than the rice; so 1 pint of broth for ½ a pint of rice