Norwegian cod with saffron rice and fennel
Serves 4
Difficulty level: medium
Preparation time: 35 minutes
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800 gr Norwegian cod fillet
1 onion
2 cloves of garlic
100 ml olive oil
Saffron to taste
1 fennel bulb
200 gr carolino rice (long grain rice)
Salt to taste
This is a text paragraph. You can use it to create your master entry to an article, do the biography of an artist, to the description of a venue. You can edit the text style and you can bind this text box with a data Collections from your cms, you can use it in a master page. Remember to check how it works in smaller screens.
Pour water, bay leaves and olive oil into a pan and bring to a boil. Once it boils, add the codfish fillet. Allow to simmer for about 7 minutes.
Chop the onion and the garlic and sauté. Add the rice and saffron. Gradually add the water from the codfish and cook for about 16 minutes until the rice is creamy. Adjust the salt.
Finely slice the fennel bulb and place on a baking tray seasoned with olive oil. Roast in a preheated oven at 160°C for about 6 minutes.
Serve the cod fillet over the rice and add the roasted fennel.
BACALHAU FEST
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