Easter is approaching and cod is one of the most consumed fish. With cod we can prepare many dishes, it is a fish that combines very well in many ways.
Rice stew with potatoes and cod is a very complete spoon dish and simple to prepare.
Rice stew with potatoes and cod
Author Montse
Recipe type: Starters
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 100 gr. of rice
- 3 potatoes
- 3 pieces of desalted cod
- 1 cebolla
- 1 green pepper
- 3-4 tablespoons olive oil
- 1 dessert spoon of sweet paprika
- Sal Island
Preparation
- To make the potato stew with rice and cod, we will start by desalting the cod, we will keep it in water for 48 hours, changing the water every 8 hours. We can buy it already desalted.
- Cut the onion and green pepper into small pieces.
- Heat a pan with a little oil over medium heat, add the onion and green pepper. We let it poach.
- Peel and wash the potatoes, cut them into pieces.
- Add the potatoes and rice to the pan, sauté it with the sauce, add the spoon of paprika, stir everything carefully so that the paprika does not burn.
- Then add water to cover the potatoes. Let the potatoes and rice cook until the tender potatoes and rice are cooked. If we see that it runs out of broth, we add more water.
- Cut the pieces of cod into blocks or pieces, when there are a few minutes left for the stew to be ready, add the pieces of cod, leave for about 5 minutes.
- We taste of salt, we rectify if it is necessary with care since the cod already has salt.
- If the broth is a little clear and you like the broth thicker, crush some potatoes and a little rice, add it to the broth and that's it.