Codfish Rice (As 100 maneiras de cozinhar Bacalhau e outros peixes)
This dish probably appeared in order to make use of the whole codfish. A humbler version of this recipe is made using fish skin, which may be toasted or fried.
Greens are added to this recipe depending on the region, which include peas, collard greens, peppers, and green beans.
This dish is traditionally served with codfish cakes but you can eat it alone.
Begin by chopping the onion and brown it with olive oil. Shred the codfish without soaking it and remove all skin and bones. Wash the codfish, add to the onion, and leave to sauté for ten minutes.
Then add crushed tomatoes and measure the rice. Add water (twice the amount of rice) to the mixture in the pot. Season with salt and pepper and when the water begins to boil add rice. Leave it to simmer and when it is done decorate it with parsley.
Guedes, F. (2001). As 100 maneiras de cozinhar Bacalhau e outros peixes. Lisboa: Publicações Dom Quixote, p. 19
Fàbrega, J. (2002). El gust d’un poble: els plats més famosos de la cuina catalana. Valls: Cossetània Edicions