Portuguese Cod Rice

Ingredients

• 500g (1.1 lb) salted codfish 500g (1.1 lb) salted codfish
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 ripe tomatoes, diced 2 ripe tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1/2 cup (75g) pitted black olives 1/2 cup (75g) pitted black olives
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Soak the salted codfish in cold water for 24 hours, changing the water every 6 hours to remove excess salt. Drain and rinse the codfish.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they turn translucent.
3. 3.
   Add the diced tomatoes, bell peppers, and paprika to the pot. Cook for 5 minutes, until the vegetables soften.
4. 4.
   Add the soaked codfish to the pot and cook for another 5 minutes, breaking it into flakes with a wooden spoon.
5. 5.
   Add the rice, peas, bay leaf, and enough water to cover the ingredients by about 1 inch. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and the flavors have melded together.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork and garnish with fresh parsley.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Salted codfish — Soaking the codfish for 24 hours is crucial to remove excess salt and rehydrate the fish. Make sure to change the water every 6 hours for best results.

Tips & Tricks

• If you prefer a milder flavor, you can soak the codfish for a shorter period of time.
• For added depth of flavor, you can use fish stock instead of water when cooking the rice.
• Feel free to customize the dish by adding other vegetables such as carrots or green beans.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Portuguese Cod Rice is a complete meal on its own, but it can also be served with a side salad or crusty bread to complement the flavors.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of fresh parsley and serve it in a colorful ceramic dish.