Rice with cod and cauliflower
4 servings
30 minutes
Recipe from the book "Roots" by chef Joan Roca. Catalans prepare this dish in winter, because that's when the best cauliflower appears in the markets. If you like, you can replace the cauliflower with beans and artichokes.
1
To make soffritto, finely chop the onion and 2 cloves of garlic, add a little olive oil, and sauté in a small saucepan over low heat until soft.
- Onion: 1 head
- Garlic: 3 cloves
- Olive oil: to taste
2
After a few minutes, add the crushed tomato and cook on the lowest heat until the sauce thickens to a jam-like consistency.
- Tomato passata sauce: 100 g
3
After 10 minutes, add the washed, dried, and flaked cod and mix.
- Cod fillet: 400 g
4
Bring the broth to a boil, leaving 50 ml aside. Add rice and sofregit with fish to it. Mix well, bring to a boil, and cook for 7-8 minutes.
- Beef broth: 1 l
- Round rice: 360 g
- Cod fillet: 400 g
5
Break the cauliflower into small florets and add to the broth. Boil for 5 minutes. Add salt, reduce heat, and leave until fully cooked.
- Cauliflower: 200 g
- Salt: to taste
6
Meanwhile, prepare the picada. In Spain, this is the final stage of preparing many dishes - ingredients are mixed in a mortar (usually different for different dishes) to enhance the special aroma and flavor of the dish. Picada is made gradually by grinding all the ingredients in the mortar. Crush the almonds, add the remaining clove of garlic, parsley leaves, and saffron. Dilute the sauce with a small amount of broth and add it to the dish a few minutes before it's done.
- Roasted almonds: 65 g
- Garlic: 3 cloves
- Parsley leaves: to taste
- Saffron: to taste
- Beef broth: 1 l