Arroz De Bacalhau
Submitted by mommy2
Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
75 minArroz de Bacalhau is comfort food from northern Portugal, where salt cod is practically a religion.
Dried bacalhau gets shredded and simmered with slowly browned onions and chopped tomatoes in olive oil. The salt from the cod seasons the whole dish naturally, so you may not need any extra.
Short-grain rice goes in last, cooking low and slow until it absorbs all that salty, tomatoey, olive oil-rich broth. The grains turn plump and slightly sticky, which is exactly what you want here.
Cover the pot for the final stretch and let everything steam to a finish.
Kitchen Tips
- Rinse the salt cod well but don’t soak it. The salt seasons the rice as it cooks
- Short-grain rice is essential. Long-grain won’t give you the right creamy texture
- Use twice as much water as rice for the right consistency
- Let the tomatoes and onions cook low and slow for 20 to 30 minutes before adding rice. That’s where all the flavor lives
Ingredients
Directions
Short-grain rice adds the perfect texture to this traditional dish from northern Portugal.
The salt cod may eliminate the need for additional salt.
BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat.
Meanwhile, shred the cod, remove the skin and bones and wash but do not soak.
Add the cod to the onion, cover and simmer for about 10 minutes.
Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat.
Meanwhile, wash and drain the rice. Add 3⅓ cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper.
When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes.
Cover the kettle for the last half of cooking.
Comments
