I don't know about you, but I used to cook rice during the weekend. I also try to make a double portion so that I have a great dish waiting for me in the fridge that day when the desire and time do not invite us to cook. East rice with cod and prawns is one of my favorites, hands down.
Rice allows us to take advantage of those ingredients that we have in the fridge and we have to consume promptly. Some chopped vegetables, some remains of cod and some frozen prawns, become a succulent accompaniment to a rice that, of course, will not be lacking in flavor. If you can also prepare a homemade fish broth ... the recipe will be 10.
Rice with cod and prawns
Rice with cod and prawns is a very comforting and easy to prepare dish. An ideal dish to prepare on the weekend and from which to save some portions to eat during the week.
Author Maria
Recipe type: Hair
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 small onion, minced
- 1 garlic clove, minced
- ⅓ red bell pepper, chopped
- 250 g. desalted cod
- 16 prawns
- ½ glass of white wine
- 360 g. of rice
- Fish soup
- Olive oil
Preparation
- We put a drizzle of olive oil in a low saucepan and sauté the onion 5 minutes.
- When the onion changes color, we incorporate the pepper and garlic and fry until tender.
- Then we add the cod and the prawns and cook at medium-high temperature until the prawns turn pink.
- We pour the white wine and cook until the alcohol evaporates.
- We add the rice, We give a few turns and then we pour the fish stock (2,5 times the volume of rice).
- We wait for it to boil and then lower the heat (so that a soft boil is maintained) and we cook 20 minutes or until the rice is done without stirring.
- Let it rest for 2 minutes, covering the casserole with a clean cloth and serve the rice with cod.