Today we go with a plate of the traditional from many parts of Spain: rice with cod and potatoes. In each house it is prepared in a way, and that is why I have been inspired by what my mother, from Granada, and my father, from Albacete, have told me. In some places it is eaten with more broth and in others more syrupy, so I leave you this proposal and you adapt it to your liking.

I had never tried it and it has seemed really exquisite. Being such a simple and humble recipe, the key is to use good ingredients: starting with a good broth, a good stir-fry and, of course, a good cod cooked just enough to make it really juicy and tasty.

Soupy rice with cod and potatoes

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A traditional recipe of Spanish cuisine, humble and simple, but really tasty, healthy and delicious.

Irene Arcas

Recipe type: Rice dishes
Calories: 350
Rations: 4

Cooking time: 30M
Total time: 30M

Ingredients

150 g of rice
500 g of seafood stock (prawns, prawns ...)
500 g of fish broth
200 g of desalted cod fillets
1 medium potato (150 g approx)
100 g onion
100 g of red pepper
100 g of green pepper
200 g of tomato paste
2 cloves of garlic
70 g olive oil

Preparation

We put the oil, tomato, peppers, onion and garlic in the glass. We shred 5 seconds, speed 4. We lower the wreckage and schedule 10 minutes, varoma temperature, spoon speed.
Add the rice and sauté 3 minutes, 100 °, speed 1, left turn.
Add the broth and the potatoes cut into thick pieces and program 17 minutes, temperature 100 °, spoon speed, left turn.
When there are 3 minutes left, add the cod into pieces of 4 × 4 cm approx. When the time is up, let it rest for 2 minutes, serve and enjoy!

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Soupy rice with cod and potatoes