Recipe

Arroz con bacalao

Name: Arroz con bacalao
Prep time: 130 min
Cook time: 30 min
Total time: 160 min
Ingredients: ½ kg of cod without skin or bones, preferably in fillets; ½ cup of olive oil; 1 large onion; 1 large green bell pepper; ½ cup of parsley finely chopped; 6 cloves of garlic; ¾ cup of tomato sauce (or about 12 small ripe tomatoes); 1 bay leaf; ½ l of water from soaking the cod; ¼ l of dry white wine or dry sherry; ½ kg of long-grain rice

Cuban-style arroz con bacalao with a sofrito of onion, bell pepper, garlic and parsley, tomato and a touch of dry wine. A complete and flavorful dish.

CiberCubaJanuary 20, 2007

CiberCuba

Preparation2 h 10 min
Cooking30 min
Total time2 h 40 min
Servings6 servings
DifficultyEasy

Method

Soak the cod for a couple of hours in enough water to cover it. Save the soaking water, as you will use it later.
Drain the cod and break it into large pieces.
Heat the olive oil and sauté the cod.
Grind the onion, bell pepper, parsley and peeled garlic cloves, and add them to the cod.
Add the tomato. If using fresh tomatoes, chop them very finely and remove the seeds.
Add the wine and let it boil for 2 or 3 minutes.
Pour in 2 cups of the water used to soak the cod. When it comes to a boil, add the clean rice (and washed, if necessary).
Cover and cook over medium heat until the grains open up and the rice begins to look dry.
Lower the heat and continue cooking, always covered, for 5 to 10 minutes over low heat.