Arroz De Bacalhau
- peeled and thinly sliced
4 tb Olive oil
1 Steak dried salt cod
1 Ripe tomato (or dbl. amt.)
- peeled, cored
- and very coarsely chopped
Salt and pepper to taste
1 2/3 c Short-grain rice
Short-grain rice adds the perfect texture to this traditional dish from
northern Portugal. The salt cod may eliminate the need for additional salt.
BROWN THE ONION in the olive oil in a large heavy saucepan over moderate
heat. Meanwhile, shred the cod, remove the skin and bones and wash but do
not soak. Add the cod to the onion, cover and simmer for about 10 minutes.
Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low
heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan
(add twice as much water as there is rice), season to taste with salt and
pepper. When the water boils, add the rice and continue to cook on low heat
until the rice is done--probably 25-to-30 minutes. Cover the kettle for the
last half of cooking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini