Home | Recipes Index | Diabetic Recipes | Add A Recipe | Contact
 Recipe Search

Keyword:



 Web Search

Keyword:



 Members Login

Username:

Password:



 Newsletter Sign Up

Your Name:

Your E-Mail:

 
 Site Sponsors
 
 
 Top Recipes
1. Flaedle

2. Birria

3. Cock-A-Leekie (Chicken and Leek Soup)

4.Sweet Potato, Carrot and Ginger Soup

5. Homemade V8 Juice

6. Kataifi Me Krema (Shredded Pastry with Custard)

7. Falafel (Tahini Dressing)

8.Baby Pea and Ham Soup

9. Kasespatzle (Spaetzle Cheese Noodles)

10.Chicken Liver Pate
 
Our recipes  

Printer Friendly
Title: Arroz De Bacalhau
Yield:4 servings
Category:Fish/sea, Portuguese
Rating:
Be the first to rate! >>



1 Onion - peeled, cored
- peeled and thinly sliced - and very coarsely chopped
4 tb Olive oil Salt and pepper to taste
1 Steak dried salt cod 1 2/3 c Short-grain rice
1 Ripe tomato (or dbl. amt.)

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.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

-----






Home | Recipe Index | Contact Us
2006 Infectious Concepts.