Rice with Cod and Cauliflower

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A recipe from a cookbook by chef John Smith. This dish is prepared by the Catalans in winter, as this is when the best cauliflower is available in the markets. If desired, the cauliflower can be replaced with legumes and artichokes.

Ingredients

Boiled White Round Rice - 12.7 oz
Cod fillet - 14.1 oz
Cauliflower - 7.1 oz
Onion - 1 head
Garlic - 3 cloves
Passata Tomato Sauce - 3.5 oz
Chopped almonds - 2.3 oz
Parsley - to taste
Saffron - to taste
Campbell's Beef Broth - 1 qt
Olive Oil - to taste
Salt - to taste

Step by Step guide

Step 1

Prepare a soffritto. To do this, finely chop the onion and 2 cloves of garlic, add a little olive oil, and sauté in a small saucepan over low heat until softened.

Step 2

After a few minutes, add the crushed tomatoes and cook over the lowest heat until the sauce reaches a thick, jam-like consistency.

Step 3

After 10 minutes, add the rinsed, dried, and flaked cod, and stir.

Step 4

Bring the broth to a boil, reserving 50 ml for the picada. Add the rice and sofrito with the fish to it. Stir well, bring to a boil again, and cook for 7-8 minutes.

Step 5

Break the cauliflower into small florets and add them to the broth. Cook for 5 minutes. Season with salt, reduce the heat, and let it simmer until fully cooked.

Step 6

Meanwhile, prepare the picada. In Spain, this is the final stage of cooking many dishes – the ingredients (which vary depending on the dish) are ground together in a mortar to enhance the special aroma and flavor of the dish. The picada is made gradually by grinding all the ingredients in the mortar. Crush the almonds, add the remaining clove of garlic, parsley leaves, and saffron. Dilute the sauce with a small amount of broth and add it to the dish a few minutes before it's finished cooking.