Rice with Cod and Cauliflower

Rice with cod and cauliflower – delicious and easy to prepare.

Summary

Ingredients

• Round rice 360 ​​g
• Cod fillet 400 g
• Cauliflower 200 g
• Onions 1 head
• Garlic 3 cloves
• Canned tomatoes in pieces 100 g
• Roasted almonds 65 g
• Parsley leaves to taste
• Saffron to taste
• Beef broth 1 l
• Olive oil to taste
• Salt to taste

Instructions

1. Make sofredzhi. To do this, finely chop the onion, 2 cloves of garlic, add a little olive oil, and fry in a small saucepan over low heat until soft.
2. After a few minutes add the grated tomato and cook over low heat until the sauce has the consistency of thick jam.
3. After 10 minutes add the washed, dried, and disassembled code into petals, mix.
4. Bring the broth to a boil, leaving 50 ml for the cicada. Add rice and fish sofreggi to it. Stir well, bring to a boil and cook for 7-8 minutes.
5. Disassemble the cauliflower into small inflorescences and add to the broth. Cook for 5 minutes. Salt, reduce heat, and leave until cooked.
6. Meanwhile, prepare the cicada. In Spain, this is the final stage of the preparation of many dishes – ingredients (usually different for different dishes) are mixed in a mortar, which is designed to emphasize the special aroma and taste of the dish. The picada is made gradually, grinding all the ingredients in a mortar. Crush the almonds, add the remaining clove of garlic, parsley leaves, and saffron. Dilute the sauce with a little broth and add to the dish for a few minutes until tender.

   

Enjoy your meal!