Hello, dear and dear friends of good eating! Today in Paulina Kitchen we bring a recipe that is pure flavor, tradition and spoon: the authentic rice with cod .
And yes, there are surely many grandmothers saying that his is the best ... and we don't doubt it. But the truth is that this rice stew with cod has as many versions as houses, and in all there is some magic.
Today we are going to see where this popular dish comes from, the secrets to make it well tasty, and above all, we will see key tips to know how to make rice with cod without being salty like the sea.
So if they are looking for the best rice recipe with cod , with their tips, answers to common doubts and that homemade touch of " rice recipe with grandmother's cod ", grab the spoon and pass, that there is room for everyone.
Content table
About rice with cod
Rice with cod is a traditional spoon dish that combines the best of two worlds: rice , that wild card we want so much, and cod , which brings its powerful flavor and a juicy texture that falls in love.
This rice can be done dry , sweet or typical rice with broth cod , depending on the taste of each one, and the ingredients that are added can range from vegetables to hard egg or even chickpeas .
In some houses this recipe with cod is more like a cod paella , in others it is more a rice stew with cod .
There are those who do it with pump rice and others who throw them out with the rice they have at home, the important thing is that, well done, it is a dish full of flavor and a lot of heart.
Ideal for fresh days or when you want to eat something comforting, this rice cod is the type of recipe that makes you feel that everything is fine in the world ... especially if there is homemade bread to wet.
History and origin of rice with cod
Rice with cod has its heart in Spanish popular cuisine , with a strong connection to Lent and Holy Week .
Because? Because at that time, red meat was (and is) outside the menu for many, and cod, which is preserved salty for a long time without problem, was one of the most accessible alternatives .
This is how the humble cod became the king of many traditional Spanish dishes , from the vigil stew to this rice that summons us today.
But in addition, it is a dish of use: with a little rice with cod crumbs and some vegetables a complete meal for the whole family was armed. Not bad, right?
Over time, the dish was refined, some put saffron, other choricero pepper , and the grandmothers made him a legacy. From there, what many call the rice recipe with grandmother's cod , which is inherited with a bucket in hand and a warning: "eye with salt."
Characteristics of rice with cod that must be taken into account
- Powerful but balanced taste : cod has a lot of personality, so you have to balance with a sweet stir -fry (onion, pepper, garlic) and some acidity such as tomato or white wine.
- Melly or caldous texture : it depends on taste, but the ideal is that the rice has that juicy point, not past or dry. The secret is in the type of rice and as a broth (of vegetables or fish) is added.
- The pump rice : If you can choose, the pump rice is the ideal. It absorbs the taste well and does not happen so easy. But any short round rice can serve if cooking is controlled.
- Cod or pieces : crumbled fish can be used, as in the cod to bromes (more integrated to the stew) or in larger pieces, so that they are noticed. Cod crumbs are great.
- Doradito color : paprika, saffron or turmeric they give it that tempting yellowish tone. And the smell that comes out of the pot ... mmm!
- Vegetable touch : pepper, tomato, onion, even spinach or artichokes. All sum. It is a "open to suggestions."
- Rest just before serving : some resting minutitos, like every good stew, makes flavors end up falling in love with each other.
3 cooking keys
- Desalo the cod correctly prevents the rice from being salty: this step is key. It is important to rinse the cod with plenty of water, place it in a bowl with cold water, with the skin up. Save refrigerated between 24 and 48 hours, changing the water every 8 hours. Rinse and then use.
- The cod is added to the stew when the rice is already underway: cod does not need a long cooking. The ideal is to incorporate it in the last 5 to 10 minutes of rice cooking. Thus it releases its flavor, but it does not get rid of as if it were mash. In the case of cod crumbs , you can add a tad before.
- Fresh cod can be used, but the game changes: the taste of rice with cod will be much softer. Desalted cod has a deeper and more traditional flavor. If it is used fresh, the salt will have to be adjusted and reinforced the flavor with fish broth or some fumet.
Extra advice: If the rice is salty, there is a solution. You can add a little more broth without salt, or water, and raw rice if you are still al dente. You can also add potatoes or cooked chickpeas (they will absorb part of excess salt).
8 final tips for cooking a perfect cod
- Make a good base stir -fry (with patience and a lot of love).
- Use home or quality broth: the taste is in the liquid.
- Do not remove rice too much : please! We do not want it to be pasty.
- Use good quality cod , which does not have many thorns.
- Control the amount of liquid and add hot, as in the risotto .
- Add a bay leaf and a touch of sweet paprika.
- Rest the rice with cod 5 minutes before serving.
- Serve with white bread and wine , and if there is desktop ... better!
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Rice recipe with cod
Preparation time : 40 minutes
Yields: 4 portions
Ingredients
- 300g of desalted cod (in crumbs or pieces)
- 300g pump rice
- 1 medium onion
- 1 red pepper
- 2 garlic cloves
- 2 mature tomatoes
- 1 bay leaf
- 1 cdta. of sweet paprika
- Saffron strands (optional)
- 1lt. Fish broth (or vegetable)
- Olive oil
- Salt
- Pepper
- Chopped parsley to decorate (optional)
How to make rice with step by step cod
- Chop the onion, pepper and garlic cloves. Heat olive oil in a deep pan and sauté the vegetables over medium heat for 8-10 minutes, until they are very tender.
- Add grated tomato, paprika and laurel. Cook about 5 more minutes, stirring only a little.
- Incorporate the pump rice and saute 2 minutes, mixing to be well permeated by the sauce.
- Add the hot broth (3 parts of liquid for each part of rice) and not remove anymore. Cook over medium heat.
- In the middle of cooking (about 10 minutes), incorporate the desalted cod into pieces or crumbs. Add the previously infused saffron in a bit of the hot broth if used. Rectify salt and pepper carefully (eye with salt).
- Cook until the rice is at its point and the broth has been absorbed almost completely, but even with a little liquid (it is about 18 minutes in total). Let stand 5 minutes covered.
- Serve warm, with a little olive oil and chopped parsley above.
