Rice with Cod Fish/ Arroz con Bacalao

The rice dish I share today is a dish I've wanted to post since I started the blogging, but other recipes seem to always make their way ahead of it. Arroz con bacalao, rice with cod-fish is one of the "Locrios" my husband loves the most and now it is also a favorite for me.

I found a salted cod-fish fillet in the supermarket worth cooking. It leaves no fishy smell behind while cooking, tastes great, and is very easy to prepare. Leaving it to soak overnight and changing the water twice before cooking, helps hydrate and desalinate it easy. This step is very important because it eliminates the need to boil it to quickly to remove the salt, avoiding then the strong fish odor that we may not like at home.

This time I use jasmine rice but you can use any rice of your choice. I hope you could prepare and enjoy this dish soon.

Arroz con Bacalao (Cod Fish Locrio) 
2 pounds cod fish fillet (1 kilo)
2 pounds of jasmine rice or regular rice
¼ cup olive or vegetable oil
2 Tablespoons tomato paste or ½ cup tomato sauce
juice of one bitter orange or 2  Tablespoons vinegar
1 ½ Tablespoon crushed garlic
1 bay leaf
Salt and ground black pepper to taste

For Seasoning:
1 onion
1 green or red pepper
¼ cup chopped cilantro
1 cube of chicken (optional)
1 envelope of seasoning with achiote (annatto) and saffron

1. Rinse cod fish fillets, and allowed to soak in water overnight. Change the water twice during the this soaking time. Before cooking, drain off the water, and cut the fillet into two-inch pieces.
2. In a food processor or blender mix the seasoning ingredients: onion, pepper, cilantro, chicken bouillon and seasoning with achiote, process with little water to achieve desired puree consistency.
3. In a pot pour the oil, when hot, add the seasoning, tomato paste and sour orange. Bring to the boil, add the cod fish, cover and cook for five minutes over low heat. After the five minutes have gone by, removed fish from pot leaving as much sauce as possible in the pot. Reserve.
4. In the boiling cod sauce pour the garlic, bay leaf, rice and enough water to almost cover it, about 6 cups of water, check for salt, and add ground black pepper. Cover and cook over medium-low heat for 10 minutes stirring frequently to avoid rice sticking in the bottom of pot. Cook until the water has reduced.
5. Add the reserved cod with sauce to rice, mix carefully as not to disrupt the cod and leave it as whole chunks if possible. Cover and continue to cook over low heat until the rice is thoroughly  cooked, about 15 to 30 minutes or until the rice is firm but fluffy and soft inside. Serve with a salad and / or fried ripe plantains (yellow ones)or fried plantains (tostones).

Yield: 8 Servings.

Be strong and courageous, do not fear nor be dismayed. - 1 Chronicles 22:13


Related Posts Plugin for WordPress, Blogger...