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Cod Rice with Chickpeas
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Frozen cod fillet500 g
- Bay leaf2 unit(s)
- Olive oil3 tablespoon
- Sweetgrape Tomato180 g
- Sage1 tablespoon
- Onion1 unit(s)
- Clove Garlic3 unit(s)
- Turmeric1 teaspoon
- Polished white rice2 cup
- Dry white wine1/2 cup
- Yellow pepper1/2 unit(s)
- Salt and pepper to taste
- Cooked chickpeas1 cup
- Roasted cashews1 cup
- Beetroot sprouts and smoked paprika for garnish to taste
- Defrost the cod and blanch in 1.5L boiling water with the bay leaf for 15 min.
- Remove the cod, remove the skin, and with your hands shred it into large pieces. Reserve the water.
- Heat 1 tablespoon of olive oil in a pan, add the chopped sage and leave for 30 seconds.
- Add the halved tomatoes over high heat. Season with salt and pepper to taste. Let it give light toasted touches. Remove from pan and set aside.
- In the same pan, heat 2 more tablespoons of oil and brown the onion cut into strips. Then, brown the minced garlic and the turmeric. Add the rice (unwashed) and brown for 2 minutes.
- Add the wine and let the alcohol evaporate. Add the toasted tomato (reserve some for decoration), the peppers, the chickpeas and the cod in pieces. Add 4 cups of the water that scalded the cod.
- Let it cook for 10 minutes, stirring occasionally. Turn off the heat and add the slightly broken toasted cashews (reserve some for decoration).
- Finish with the beet sprouts, some tomatoes, chestnuts, a drizzle of olive oil and smoked paprika.
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