Ingredients:
2 tablespoons olive oil
3 pieces of minced garlic
1 piece of chopped small onion
2 medium pieces of tomatoes, skinned and seeded, chopped
500 grams of desalted and boiled codfish
2 cups (tea) Camil Special Reserve Rice
4 cups of boiling cod cooking water
salt to taste
2 tablespoons chopped parsley
olive oil for greasing
finely grated mozzarella cheese for sprinkling
finely grated parmesan cheese for sprinkling
Preparation mode:
In a pan, heat the oil over medium heat and lightly brown the garlic and onion. Add the tomatoes and codfish and sauté for 2 minutes.
Add the rice and sauté well. Add the cod cooking water and salt and cook, with the pan partially covered, for 15 minutes. Lower the heat, cover the pan and cook for another 10 minutes or until the liquid dries up. Mix the smell-green and book.
Preheat oven to high temperature (200ºC). Grease a medium rectangular refractory (31 x 19 cm).
Put the cod rice in the refractory, sprinkle the cheeses. Bake for 10 minutes or until lightly browned. Serve next.
Tips:
If you prefer, add rosemary to the preparation. If necessary, complete the cod cooking water with boiling water, until you get 4 cups (tea) for the preparation.
