Catalan Rice with Salt Cod and Raisins
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Ingredients
- 350 g salt cod fillet (soaked overnight)
- 280 g paella rice
- 30 g raisins
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes, finely chopped
- 800 ml fish stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 478 kcal
- Protein
- 31.7 g
- Carbohydrate
- 65.9 g
- of which sugars
- 8.1 g
- Fat
- 8.9 g
- of which saturates
- 1.4 g
- Fibre
- 2.5 g
- Salt
- 4.24 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 wide 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 raisins and stir to coat, then pour in the hot fish stock. Season and bring to the boil.
- 4
Simmer without stirring for 12 minutes, then nestle in the salt cod and cook for a further 6-8 minutes until it flakes easily and the rice is tender.
- 5
Rest for 5 minutes before serving.
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