Arroz de Bacalhau (Creamy Cod Rice)

Cod

7½ oz salted cod, desalted

Onion

1 small onion, peeled and finely chopped

Garlic

1 garlic clove, peeled and finely chopped

Short-grain rice

6 oz (¾ cup) - preferably Carolino

Salt and pepper


Check the cod is not too salty before cooking. If it is, then leave to soak for another 2 hours. Drain.

Put the cod into a medium saucepan, cover with water and cook over a low heat for 6 minutes, or until the cod is soft. Remove from the pan, then remove the skin and any fish bones. Flake the flesh into chunks. Set aside 600 ml/20 fl oz (2½ cups) of the cooking water. 

Put the onion and garlic into a large saucepan and cook over a low heat for 10 minutes, or until the onion is translucent and lighter in colour. Add the rice and cod, stir, then add the reserved cooking water. Increase the heat to medium and cook for 25 minutes, or until the rice is soft and creamy. You may need to add a little more of the cod cooking water, if it’s drying out, so keep checking.

Season with salt and pepper and serve.

 

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