a dish for the whole family

A good Codfish rice It’s one of those recipes that always tastes good, whether it’s cold or hot. After all, anything that includes the ingredient that is king and lord in a Portuguese week never leaves anything to be desired.

But this recipe, in particular, is perfect for those days when we have a table full of ravenous stomachs. It is a dish that satisfies and yields a lot.

Traditional cod rice

Ingredients

• 2 cod loins soaked
• 4 c. olive oil soup
• 1 large chopped onion
• 2 minced garlic cloves
• 1 bay leaf cut in half
• 4 ripe tomatoes without skin or seeds, cut into cubes
• 1/2 green pepper cut into thin strips
• 125ml of white wine
• 1 c. soup well filled with tomato pulp
• 280gr of rice
• Chopped parsley
• salt qb
• pepper to taste

preparation method

• Remove skin and bones from cod loins. unravel
• In a large pan, heat the oil, onion, bay leaf and garlic cloves.
• Stir and let it cook a little without letting it brown.
• Add the tomato and let it cook until it starts to break down.
• Add the washed and drained rice, the tomato pulp and the white wine.
• Season with salt to taste – don’t forget that the cod itself is already salty – and pepper.
• Stir and let cook a little until the rice is glazed.
• Add 800ml of water and bring to a boil.
• When it starts to boil, add the cod and the pepper strips.
• Mix everything and let it cook for 10 minutes.
• After the cooked rice, turn off the heat.
• Cover with the parsley and serve.

malandrinho cod rice

Ingredients

• 4 ripe tomatoes cut into small pieces
• 4 garlic cloves
• 1 large chopped onion
• 500gr of soaked cod
• olive oil qb
• 50ml white wine
• 200gr of rice
• 2 sprigs of parsley
• salt to taste

preparation method

• Cook the codfish in two liters of water for about 10 minutes.
• Drain and reserve the cooking broth.
• Then heat the oil in a large pan and sauté the onion and garlic.
• Add the tomatoes and cook for 5 minutes.
• Add the wine and let the alcohol evaporate.
• Add 600ml of the cod cooking water to the pan, along with the uncooked rice.
• Shred the cod into flakes and remove the skin, bones and fins.
• Add the codfish to the rice and cook for another 12-15 minutes over medium heat, stirring occasionally.
• If necessary, add a little more water.
• Serve the rice as soon as it is cooked.