How to make rice with cod
The rice with cod is another of the thousand ways in which you can prepare this delicious fish. There are different versions of this dish, some quite briny, others dry like a paella and others that are in the middle of both, as is the case with this one.
This recipe is very rich. It is perfect to do it on days with rain or cold. It warms the body and is very nourishing. Also gives for several servings, so you can invite your friends or you can save it to eat more later. Yes, finish it all before 3 days.
Ideally, use round grain rice, which is ideal for these broth recipes. If you do not have anything available then, use the long grain.
With respect to cod, although you can use fresh, I always prefer the preserved in salt. Of course, you have to desalt it well, 24 hours in advance.
- Learn how to desalt cod correctly
Choose pieces of cod that have skin and some bone, thick spines and if possible a piece of tail.
Why? because, once desalted, you are going to cook the pieces of the fish in water and that water is going to be the one that you are going to pour into the rice in its preparation. This gives it a lot of flavor.
You can also use generic fish broth, but it's not the same.
The other ingredients in this rice recipe with cod are normal vegetables that we have in house: onion, pepper, tomatoes, garlic ...
There are people who put a leek stem, I did not use it in this recipe, but be free to use it.
No I included it in the preparation, but if you have saffron, put one or two pistils to give it a little extra color.
Recipe rice with easy cod
- 200 grams of cod (including loin and a tail) )
- 1 cup and ½ of rice
- 1 liter of cod broth (read in the preparation of the recipe)
- 1 medium tomato
- 1 medium onion
- 2 cloves of garlic
- ½ pepper
- Olive oil
Pour the cod into a deep bowl 24 hours before preparing it. You must change the water constantly.
Boil the previously desalted fish for no more than 5 minutes in a pot with a couple of liters of water. Remove from heat, reserve the broth and chop the meat into small pieces taking care that there are no scales or thorns.
If you use a piece of tail and bones, return them to the water to cook over medium heat. that the liquid holds more flavor.
In a pot sauté the cloves of garlic, onion, pepper and tomato, in that order. Put a pinch of salt and pepper.
Add the pieces of chopped cod and rice, stir for a couple of minutes and begin to incorporate the water where you boiled the fish. You must strain it as you throw it to prevent pieces of bone or thorns from falling.
Stir occasionally and do not let the liquid dry out at any time. The idea is that the rice is a bit too smooth.
Check if it is necessary to add salt (most likely not) and pepper.
A couple of minutes more and your rice with cod will be ready.
Serve with a generous jet of olive oil on top.
You can decorate with chopped fresh parsley.
Do you like cod? Try also this recipe for cod porrusalda or the legendary and wonderful cod in Biscay.