Rice with cod and cauliflower, a video recipe with a lot of taste
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Total: 55 min Diners: 4
Far from any rice that seems more traditional, this version of white rice with cod and cauliflower is full of flavor. We’re not talking about a rice with salmorreta that takes on a golden/straw color, we’re not talking about a cod paella or even a rice with cod mellow, but a rice that keeps its white color but is enhanced with the desalted cod crumbs, the cauliflower that is cooked in the stew itself and also with the garlic and parsley.
For a rice to always turn out well you have to understand some essential commandments: a good broth, a good sofrito, understand the grain of rice you use and know well the proportions of the broth and the cooking temperature.
If you like rice, in Madrid there are several restaurants to eat very good rice, but the other option is to make many tests of different formats and, thus, get practice in all types of rice. In this case we are talking about a rice that is not dry but it is not mellow either, it has a slightly unctuous texture but the grain is not overdone and, of course, it is very important to use a strong fish/cod stock, with substance.
The marriage of cod with cauliflower works very well and I encourage you to try it both in stews such as a cataplana and in other types of rice or in a vegetable and cod ratatouille.
How to make rice with cod and cauliflower
Ingredients
. Garlic cloves, 4 pc Spring onion, 1 pc Cauliflower, 1/4 pc Desalted cod crumbs, 300 g White zucchini, 1/2 pc Bomba rice, 320 g Fish stock, 1.8 L Fresh parsley, abundant Salt, c/s Extra virgin olive oil, 5 tablespoons
Step 1
Peel the garlic cloves and remove the outer layer of the spring onion. Chop both the garlic cloves and the spring onions finely, in brunoise or small squares.
Step 2
In the same pot where we are going to make the rice, I recommend a wide and low better than a high and narrow pot, put the olive oil and lightly brown the chopped garlic. When it begins to take color add the spring onion and a little salt and poach over low heat until all the water has evaporated and the spring onion is very tender.
Step 3
Meanwhile, separate the cauliflower into small florets and chop the zucchini into small squares, having previously washed it.
Step 4
Add the well-drained desalted cod crumbs. I always recommend desalting the cod yourselves to get the right amount of salt, according to your taste. To do this it is best to put the cod in a bowl with cold water and leave it in the refrigerator for about 24/32 hours, I also recommend changing the water a couple of times in this process.
Step 5
Add the cauliflower, mix well and let it cook slightly and then add the zucchini.
Step 5
Stir-fry everything well, so that the sauce is dry and then add the rice. If at this point we see that it is very dry and more oil is needed, it is time to add it. Turn up the heat to high and also add salt, mix well.
Step 6
Soak the rice with the hot broth and leave on high heat while finely chopping the parsley.
Step 7
Then add the parsley, mix lightly and lower the heat to medium. Let cook for 5 minutes in total.
Step 8
After this time, turn off the heat and cover our rice that will finish cooking with the residual heat of the steam that it releases. I always recommend you to make sure that the cauliflower is ready by pricking it with a knife, in case you have to remove any flower and not serve it on the plate. I always prefer to keep some cauliflower undercooked than overcooked, which gives an unpleasant rotten taste.
Step 9
Serve the rice, finishing with a little more parsley on top and, if you like, with a bowl of aioli on the side to go with it.
