Today ends my participation in the “Today is Bacalhau Day” project, sponsored by Riberalves. I want to say that it was a pleasure and an honor to be chosen as tutor for this project that proposes 365 cod recipes, one for each day of the year and had the participation of several bloggers and the public.
I confess that before this project I was part of the team of people who found it difficult to prepare dishes with cod. After I discovered Riberalves cod, which comes ready to use and with the right amount of salt, I saw that cod, in addition to being healthy and delicious, is also very practical and versatile to use in the kitchen.
To close the year and the project with a flourish, I brought you a recipe to bring lots of luck in 2013! This rice contains lentils, which carry the invoice in its symbolism. There are almonds, which bring prosperity and cod, which like all fish symbolizes purification. So get to work:
Ingredients:
1kg Riberalves Cod fillets
3 cups of ready-made rice
1 cup of lentils
1 tablet of legume broth
1/2 cup sliced almonds
1/2 cup chopped parsley
Oil as much as you need
Defrost the cod, place in an ovenproof dish and drizzle with olive oil. Bake in a medium oven for 40 minutes. Then, using a fork, separate the cod into chips, discarding the skin and bones and set aside.
Heat the almonds in a non-stick frying pan until they start to brown.
Cook the lentils in the pressure cooker with enough water to cover them and the vegetable broth tablet. Leave for 5 minutes after taking pressure.
Mix the finished rice with the lentils, almonds, cod chips and parsley. Drizzle with olive oil.
Difficulty level: easy
Preparation time: 45 minutes
Yield: 6 servings
This recipe is part of the “Today is Bacalhau Day” project.
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