Arroz De Bacalhau

Title:
Arroz De Bacalhau

Yield:
4 Servings

Categories:
Fish




Ingredients:





     1    Onion


          - 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