Rice with onions and cod

Arroz con cebolla y bacalao


75g salted cod

1 large onion

3 tbsp olive oil

225g rice

a pinch of saffron

500ml water


Soak the cod fish overnight. The next day strain and fork the fish into flakes.

Chop the onion finely and saute ’til golden. Add the cod to the pan and stir over a medium heat.

Add the rice and saute with the fish for another 3-4 mins. Add the water and saffron, cover and simmer at a low heat without stirring until the rice is tender and most of the water has been absorbed.

Turn off the heat and rest for about 10 mins.

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