VERDE VALLE / RECIPES / Saffron and dogfish cod rice crown.

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Saffron and dogfish cod rice crown.

Serve 4 Ingredients: Cod , 1 cup water , ½ onion, sliced , 2 garlic cloves, peeled , Oregano fresh leaves , 1 kg. cod , ½ tablespoon salt, to your taste , Sauce , 1 cup olive oil , 4 big garlic cloves, peeled , 3 medium onions, clean, finely chopped , 2 kg. tomato, finely chopped , 1 cup stuffed olives, finely chopped , ½ cup capers , 2/3 cup parsley, finely chopped , ½ cup chili vinegar , Rice , 1 ½ cup Extra long grain rice Verde Valle® , 1 cup corn oil , ½ onion, chopped in 4 , 3 garlic cloves , 1 teaspoon saffron , ½ sweet potato, peeled , 2 cups hot water , 3 tablespoons cream , 150 gr. oaxaca cheese, grated , 150 gr. manchego cheese, grated , ¾ tablespoon coarse salt, to taste,
Rated 5/5 based on 11 customer reviews

Saffron and dogfish cod rice crown.

Combine this delicate cod with a classic saffron rice. Don't miss on this recipe and surprise your guests

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ingredients

Cod

1 cup water

½ onion, sliced

2 garlic cloves, peeled

Oregano fresh leaves

1 kg. cod

½ tablespoon salt, to your taste

Sauce

1 cup olive oil

4 big garlic cloves, peeled

3 medium onions, clean, finely chopped

2 kg. tomato, finely chopped

1 cup stuffed olives, finely chopped

½ cup capers

2/3 cup parsley, finely chopped

½ cup chili vinegar

Rice

1 ½ cup Extra long grain rice Verde Valle®

1 cup corn oil

½ onion, chopped in 4

3 garlic cloves

1 teaspoon saffron

½ sweet potato, peeled

2 cups hot water

3 tablespoons cream

150 gr. oaxaca cheese, grated

150 gr. manchego cheese, grated

¾ tablespoon coarse salt, to taste

PREPARATION

For dogfish: POUR water in a steamer, add the onion with the garlic and oregano leaves. PLACE dogfish on the grill and season. Cook over low heat for 10 minutes. Remove, let it cool and shred it. Drain the cooking liquid and reserve. For the codfish: HEAT oil in a large saucepan, fry garlic until it turns brown, remove and grind. Reserve. Fry onion until it gets brown, too. ADD tomato with grounded garlic and season. Cook over low heat for an hour until it gets thick. Add dogfish along with olives, capers, parsley and vinegar. COOK over low heat without covering for 25 minutes. Add 3/4 cup of dogfish soup, let it cook for 15 more minutes or until it gets thick. For the rice: SOAK rice with hot water in a bowl for 10-15 minutes. Wash until the water comes out clean and drain. Heat oil in a pot, fry onion with garlic; add rice and fry until it gets brown. DRAIN the oil. Blend saffron with sweet potato, garlic and a little bit of water; drain. Add it to the rice with water. COVER and cook over low heat for 30-40 minutes. Release from mold over a platter. Place dogfish in the center.
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