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Arroz con Bacalao | Spanish Cod Rice Pot
(0)
40 min
Under an hour
Knuspr-Küche
Traditioneller spanischer Arroz con Bacalao: Saftiges Kabeljaufilet auf aromatischem Paella-Reis mit feinstem Safran, geräuchertem Paprikapulver, süßen Erbsen und sonnengereiften Tomaten. Ein herrlich mediterranes One-Pot-Gericht für die ganze Familie!
Ingredients
Preparation method
Preparation
Pat the cod fillet dry, check for any bones, and cut into approx. 3–4 cm pieces. Season lightly with salt and pepper.
Finely chop the onion and garlic cloves. Wash, seed, and slice the red bell pepper into thin strips. Chop the parsley and cut the lemon into wedges.
Let the saffron threads steep briefly in 2–3 tbsp of warm vegetable broth so they unfold their full aroma and vibrant colour.
Chef's tip
The rice should not be stirred while cooking in the stock so that it cooks evenly and can form the traditional, fine crispy crust (socarrat) at the bottom of the pot.
A creamy dollop of fresh garlic aioli pairs brilliantly with this classic Spanish fish dish.
15 min
Under an hour
