For this rice use cod tails, thinner fillets, and flaps. After soaking a pound of codfish, boil it and then remove all skin and bones. Reserve the water where you boiled the codfish. Use a pot to sauté a chopped onion, two crushed cloves of garlic, a chopped sprig of parsley, and a bit of pepper in olive oil and pour a glass of white wine after it starts to boil.
Add the codfish after all skin and bones have been removed and mix well. Add the necessary water for the rice paying attention to the fact that you need to add three parts of water for each part of rice if you want a fluffy result.
Once the rice is done, squeeze the lemon juice on top and sprinkle fine chopped parsley.