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Steamed cod with tomato compote and buttered rice

Fishes45 minutes4 people375 calories
1/52/53/54/55/5 (7 votes)
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By Irene Arcas

Spectacular cod with varoma with tomato compote garnished with buttered rice. When I read "tomato compote" it quickly caught my attention and it is a delicious sauce. In addition, we are going to take the opportunity to cook this dish in two stages: we will start by preparing the tomato compote, which we can later use in other preparations (such as toast with Philadelphia cheese) and then we will cook the rice in the basket and the cod in the varoma at once.

I have used fresh cod because they had it on offer in my fish shop, but you can use the white fish that you like the most. And it would also be great with desalted cod. So if you use fresh white fish it is important that you season it well so that it is tasty. We have added salt, pepper, garlic powder and parsley.

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Steamed cod with tomato compote and buttered rice

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Spectacular cod with varoma with tomato compote garnished with buttered rice. Light, fast, simple and very smooth.

Steamed cod with tomato compote and buttered rice
  • Irene Arcas
  • Recipe type: Fish
  • Calories: 375
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

Tomato compote

  • 50 g olive oil
  • 800 g canned chopped tomato (2 small cans)
  • 50 g of sugar
  • a teaspoon of salt
  • a pinch of pepper

Cod Fish

  • 2 large loins of cod or any other white fish (must be for 4 people)
  • a splash of oil
  • pepper to taste
  • 1 / 2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • juice of 1/2 lemon
  • 1 cayenne (optional)
  • chopped parsley
  • utensil: greaseproof paper or silver paper to wrap the fish

Buttered rice

  • 1 liter of water
  • 1 teaspoon of salt
  • 100 g of white rice (basmati, round, jasmine ...)
  • 25 g butter with salt

Preparation

  1. Tomato compote

    We put all the ingredients of the tomato compote in the glass and program 25 minutes, temperature 120º, speed 1. We withdraw and reserve. We quickly rinse the glass with a little water.

  2. Cod with rice

    We are going to prepare the cod dressing: put the oil, salt, pepper, cayenne (optional), garlic powder and the juice of 1/2 lemon in the glass. We emulsify 10 seconds, speed 4. We put the cod fillets in a source and we water with this dressing. Sprinkle with the chopped parsley.

  3. Without washing the glass, we put 1 liter of water and 1/2 teaspoon of salt. We place the basket inside the glass and program 8 minutes, varoma temperature, spoon speed.

  4. While the water is heating, we place a sheet of greaseproof paper or silver paper on the varoma tray and place the cod fillets on top with the foot down. We wrap them a little so that no liquid falls into the glass and that some holes are released from the varoma so that the steam rises well. We close the varoma.

  5. We add the rice to the basket. We place the varoma on the glass and program 20 minutes, varoma temperature, speed 3. Halfway through cooking, we remove the varoma for a moment, remove the rice with the spatula and return the varoma to its position.

  6. At the end of the time, we remove the varoma and with the help of the spatula we pour the rice into a well-spread source. Add the butter in small pieces and stir well.


Discover other recipes of: Fishes, Varoma Recipes, Sauces

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  1.   Rafa said
    ago 5 years

    Hello. The rice when you put it ?. I think you skipped that step.
    Thank you very much

    Reply to Rafa
  2.   Total said
    ago 5 years

    The same question… .. please answer it !!! Thank you

    Reply to Total
    1.    Irene Arcas said
      ago 5 years

      You are absolutely right, it is already corrected 🙂 thank you !! It is put in the basket when the 8 minutes of heating the water are over and then the varoma is placed on top. 20 minutes are programmed and that's it! Don't forget to stir the rice halfway through cooking.

      Reply to Irene Arcas
      1.    Rafa said
        ago 5 years

        Thank you so much!!

        Reply to Rafa