Today we put ourselves in Lolita Flores mode and her Sarandonga to march a rice with potatoes and cod, seafood casserole as simple as it turns out that can even be the queen of our Sundays.
Of all the recipes with cod that we have made at DAP, this rice with cod may be one of the best to cover the niche of first course and second course because acts as principal quality.
For this we only need a good bomba rice, a quality fish stock or broth and a desalted cod that is up to par. The rest is taken care of by the potatoes, which have a little trick, and the sofrito.
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In addition, an extra charm to the recipe is going to be given by a glass of white wine that we are going to add to the sauce, although if you want to avoid it, nothing happens.
We brunoise the garlic, the onion and the peppers and in a casserole we mark the cod, cut into bite-size pieces, over medium heat with several tablespoons of olive oil.
When it is marked, which will be three or four minutes, we reserve the cod and fry the onion, garlic and peppers about 20 minutes on medium heat.
Add the alcohol, let the alcohol evaporate and add the rice, the cod and the smashed potato into 2.5-centimeter pieces so that it cooks at the same time as the rice.
We cover with fumet or with water, put the point of salt and cook the rice over medium heat or under the time stipulated by the manufacturer with a minimum boiling. If we see that it dries up, we add time water or fumet in case it gets dry.
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With what to accompany rice with potatoes and cod
powerful recipe and satiating as they come, this rice with potatoes and cod probably only needs a few appetizers to whet your appetite, such as some anchovies in vinegar, some gildas or some good salted anchovies.
In DAP | Seven ways to cook rice to enjoy it every day of the week in a variety of ways
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The news
Rice with potatoes and cod, fish recipe to fill the party table
was originally published in
Direct to the Palate
by Mesa Cero Chefs and Jaime de las Heras.
