Rice with Cod and Cauliflower
by Editorial Staff
Rice with cod and cauliflower – delicious and easy to prepare.
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
Directions
- 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.
- After a few minutes add the grated tomato and cook over low heat until the sauce has the consistency of thick jam.
- After 10 minutes add the washed, dried, and disassembled code into petals, mix.
- 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.
- Disassemble the cauliflower into small inflorescences and add to the broth. Cook for 5 minutes. Salt, reduce heat, and leave until cooked.
- 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!
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