How to cook Codfish Rice (Arroz de Bacalhau)

Our first recipe with bacalhau: Codfish rice! In Portugal it's simply called codfish rice since we usually use dry and salted codfish. Here's a tip for you. The Portuguese word for cod is bacalhau. The only difference is that we cook the bacalhau dried and salted 99% of the times. Since we rarely cook it fresh whenever someone speaks about bacalhau everyone knows we are really talking about the fish after it's dry and salted. If you're in Portugal and wish for fresh cod fish you'll have to ask for it explicitly or you'll be getting the dry and salted variety.

This dish is comforting and healthy and it's another recipe loved by kids. If your kids don't like fish try codfish rice and check their reaction.

Lately I see a lot of people using tomato or even tomato sauce in the preparation. Personal taste apart I really don't think the acidity and strong flavor of the tomato does any good to this dish. The dish loses the distinctiveness that comes from the salty strong cod fish flavor. So, if you're aiming for the traditional recipe forget the tomato this time.

It's great with bread or cornbread and with a very light white wine or green wine at the right temperature (check the wine label).

200g dry and salted codfish
1 cup rice
1 small onion
2 garlic cloves
2 cloves
2 tablespoons olive oil
1/2 tablespoon butter
1 green pepper
Salt
White Pepper

1. Start by leaving the codfish in water overnight to clean the excess salt and rehydrate the fish. Before use drain the water.

2. Next day, cut and clean the codfish. Don't waste the bones and skin. Just put it in a recipient.

3. Add some water to the skin and bones. Let it boil and cook in low heat for 5 minutes. Keep checking your broth and turn the stove off when ready.

4. While your broth is cooking wash the rice and reserve.

5. Wash a green pepper and cut it in pieces of about 1cm (half an inch). A handful is enough but you can use a bit more if you're fond of pepper. Reserve the pepper.

6. Chop the onion and the garlic cloves and put these ingredients in a pan. Smash and mince two cloves. Add some white pepper and half a tablespoon of butter. Add 2 tablespoons of olive oil.

7. Let these ingredients fry until the onion is golden. To avoid sticking and burning toss the ingredients inside the pan a bit from time to time.

8. Add the cod fish and let it fry for a couple of minutes. Now add the rice and the broth you made earlier. Add water until you have 1,5 the amount of water in relation to the rice. Cover the pan and cook in low heat for 8 minutes.

9. After that time, add the pepper. Check for salt, white pepper and add some water if you feel the rice wanting to stick to the pan on the bottom. Cover again and let it cook in low heat for 5 minutes.

Serve in a container that keeps the temperature of the rice. I'm using clay but you can go for porcelain. Serve with a fresh white or green wine.

Try it for yourself and tell me what  you think about this recipe.