Another delicious recipe that participates in the “Today is cod day” project. In fact, today we have two recipes: a Riberalves Cod loin prepared in a very simple way and a rice that is a wonderful accompaniment and even a suggestion for the end of year festivities. Follow:
Ingredients for Cod:
- 1kg of Riberalves Cod loins
- 3 crushed garlic cloves
- Enough olive oil to drizzle
- Salt and pepper according to your taste
Defrost the cod, remove the skin and cut the fillet into large pieces. Spread the crushed garlic over the cod pieces. Sprinkle salt and pepper. Place the pieces in a refractory greased with olive oil and, on top, add a little more. Bake in a medium oven for about 30 minutes or until completely cooked.
Ingredients for Rice:
- 2 tablespoons of olive oil
- 2 garlic cloves
- 1 cup of raw rice (tea)
- ½ cup chopped Brazil nuts
- 1 envelope or tablet of chicken broth
- 100ml coconut milk
- 2 tablespoons chopped parsley
Heat the olive oil and sauté the garlic well. Then add the rice and sauté for a few more minutes. Add the chicken broth, coconut milk, two cups of boiling water and cook in a covered pan. When the rice is cooked, add the chestnuts and let it rest for 5 minutes. Sprinkle with parsley and serve with cod.
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