Arroz de Bacalhau Stock Fish

Arroz de Bacalhau Stock Fish
Quantity Ingredient
300 g Stock Fish
250 g Rice
0,5 l Broth
1 Onions
1 tbsp Olive Oil
3 Tomatoes
Pepper & Salt

For Arroz de Bacalhau (rice with stock fish) water the stock fish at least 24 hours. Renew the water more often. Place the fish in a bowl, pour boiling water over it and let it steep for about 20 minutes. The stick fish breaks into small pieces. This makes it easy to remove skin and bones. Meanwhile put rice in a pot and cover with broth. Put on a lid and bring the rice to the boil. Stir the rice, set the temperature to the lowest level and let the rice swell in a closed pot for about 20 minutes. Do not open the lid. Peel onion and cut into fine cubes. Heat olive oil in a coated pan and fry onions lightly. Add the fish and fry briefly. Eighth ripe tomatoes if possible and add. Place a lid on the pan and stew the stock fish at medium temperature for about 15 minutes. Pour the rice into the pan and mix the fish with the stock. Season Arroz de Bacalhau with pepper and salt.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
700 kcal
73 g
86 g
8 g

(C)opyright by Marions Kochbuch