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Arroz caldoso con bacalao

Creamy rice with cod

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Typical of the western coast of Malaga, this dish is reminiscent of paella, but incorporates broth as its main ingredient. The trick to its fantastic flavour is that the rice soaks in the broth before absorbing all the liquid, giving it that characteristic aroma.


Preparation recipe

Time

40 minutes

Category

Recetas de arroz

Ingredients

  • 40 grams of rice
  • 200 grams of cod
  • 1 onion
  • Garlic
  • 1 pepper
  • 2 tomatoes
  • ½ litre of white wine
  • Olive oil
  • Saffron
  • Clove
  • Pepper
  • Salt

Explanation

Typical of the western coast of Malaga, this dish is reminiscent of paella, but incorporates broth as its main ingredient. The trick to its fantastic flavour is that the rice soaks in the broth before absorbing all the liquid, giving it that characteristic aroma.

Step by step

1. Pour the olive oil into a paella pan or large skillet and heat over medium heat. When that oil has already warmed up, add the minced garlic and let it brown, then add the onion, pepper and tomatoes. All these ingredients must be cut into small pieces.

2. After sautéing the vegetables, add the water, the saffron and the cloves, season to taste and pour in the glass of white wine, but leaving a little for the end.

3. When the mixture boils, add the rice and cook for 20 minutes.

4. When the rice is almost ready, place the cod medallions, preferably desalted, and pour the remaining white wine. Let simmer for a few minutes.

5. Remove from the heat and let stand for a minutes or two so that the rice takes absorbs the special flavours.