Arros de Baetjo, Rice & Salt Cod Recipe | Tasting Table
Prep Time:
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 1 pound salt cod
  • 5 tablespoons extra-virgin olive oil
  • 4 garlic cloves
  • 1 medium head of cauliflower, cut into small florets
  • 1 teaspoon smoked paprika (pimentón)
  • Pinch saffron
  • 3 medium tomatoes, grated on the large holes of a box grater
  • 6½ cups fish broth
  • 2 cups Bomba rice
  • 2 teaspoons kosher salt
  • 12 scallions, white and light green parts only, thinly sliced
Directions
  1. In a large bowl, soak the salt cod in enough water to cover it by 2 inches; refrigerate it for 1 day, changing the water 3 times during the soaking. Drain the cod and set it in a large pot. Add enough water to cover it by 2 inches and bring to a simmer, turn off the heat, drain and set aside to cool. Use a fork to flake it into large pieces.
  2. In a large Dutch oven or a pot set over medium heat, add the olive oil and garlic and cook until golden and fragrant, about 2 minutes. Stir in the cauliflower and cook, stirring often, until golden-brown, about 10 minutes. Transfer the cauliflower-garlic mixture to a medium bowl and set aside.
  3. To the hot pan, add the flaked cod and cook until it releases some liquid and becomes slightly golden, about 2 minutes. Stir in the paprika and saffron, cook 30 seconds, then add the grated tomatoes. Cook, stirring occasionally, until the tomatoes release some water, about 2 minutes. Stir the cauliflower back into the tomato mixture, add the fish broth and bring to a boil over high heat. Stir in the rice and add the salt. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, then stir in the scallions. Continue to simmer until the rice is tender and cooked through, 8 to 12 minutes more (the rice should still be brothy). Serve warm.