Arroz de Bacalhau (Salt Cod Rice)
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Ingredients
- 350 g salt cod fillet (soaked overnight)
- 300 g long-grain rice
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes, finely chopped
- 2 tbsp fresh coriander, chopped
- 700 ml fish stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 32 g
- Carbohydrate
- 64.5 g
- of which sugars
- 3.9 g
- Fat
- 8.9 g
- of which saturates
- 1.5 g
- Fibre
- 2.3 g
- Salt
- 4.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the soaked salt cod, pat dry and cut into chunks.
- 2
Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes, then stir in the tomatoes and cook for 3 minutes.
- 3
Add the rice and stir to coat, then pour in the fish stock. Season, bring to the boil, then cover and simmer for 12 minutes.
- 4
Nestle in the salt cod and cook for a further 6-8 minutes until it flakes easily and the rice is tender.
- 5
Stir through the coriander and serve hot.
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