Cod with potatoes and rice, a great dish of traditional spoon of Extremadura and Manchega gastronomy. This recipe is very complete and it is worth it as a single dish. In addition, we can make small variations and make different dishes each time, adding vegetables, legumes, etc. This plate of rice with cod and potatoes is very simple to prepare and fast, suitable even for beginners. With very basic ingredients, in a few minutes we will have a stew of the usual, of those who made our grandmothers. This type of stew is eaten more in winter because it is a hot and forceful dish, which carries protein and carbohydrates, many vitamins, minerals and little fat. However, you can always let it temper a little and taste at other times of the year. In any case, continue with us and learn from the hand of recipes how to make rice with potatoes and cod.
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make rice with potatoes and cod: |
| 2 pieces of cod without spines 3 potatoes 1 green pepper 1 small onion 80 grams of rice 1 tablespoon of sweet paprika 3 tablespoons of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make rice with potatoes and cod:
1. Lava and Pica in small pieces the green pepper and onion. If you want to make the rice recipe with potatoes and Extremadura cod, we recommend you include half red pepper.
2. Heat a casserole with a little oil over medium heat and incorporate onion and pepper. Let these ingredients sauté.
3. Pela and cut the potatoes into wedges. When the onion and pepper begin to brown, add the rice, remove and, then incorporate the potatoes. Kitchen all together for 1 minute.
4. Add the teaspoon of sweet paprika to the casserole and mix, watching that the paprika does not burn because it would alter the taste of cod with potatoes and rice.
5. Then pour water to cover all the ingredients well. Let the preparation cook for about 20 minutes or until potatoes and rice are almost made. Add some salt, but not too much, since then the cod will contribute more flavor to the stew. The water can be changed to fish broth.
6. While the stew is done, cut the cod into pieces, in strips, discard it or leave it like this to add the whole loins. Of course, you must already have the desalted cod to the salt point. Remove the skin and thorns if any.
Trick: To remove the cod you just have to leave it in water for 24-48 hours, changing the water every 6 hours.
7. When the potatoes are tender and the rice almost ready, add the cod and let it cook for 3-5 minutes. Salt test and rectify if necessary.
Trick: You can also brown the cod before adding it to the stew.
8. The fish point will be to your liking, so you can cook it more or less time. It is yours. It serves the rice recipe with cod and hot caldoso potatoes, you will see that it has a really exquisite flavor.
