Classic Spanish Arroz con Bacalao | Traditional Spanish Rice with Fish

bacalao

🥗Healthier: fresh cod

💰Cheaper: pollock

Pollock is more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color and is more budget-friendly.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are more economical and readily available.

Heat a large fry pan over medium heat and add 1/4 cup of extra virgin olive oil.

Finely chop 1 small onion, roughly chop 4 cloves of garlic, and cut 1 red bell pepper into small pieces.

Add the chopped ingredients to the hot fry pan and sauté for 3-4 minutes until the onion is translucent.

Add 1/2 cup of tomato sauce and season with sea salt and black pepper; simmer for a few minutes until thickened.

Add 3 cups of fish broth and 1/4 teaspoon of saffron threads; bring to a boil.

Add 1 cup of rice to the pan and mix gently; cover and reduce heat to low medium.

Pat dry 2 cod fillets and season with sea salt and black pepper; cut into bite-sized pieces.

After 10 minutes of simmering rice, add the cod pieces and mix gently; cover and simmer for another 5 minutes.

Remove from heat and let sit for 2-3 minutes with the lid on; fluff the rice with a fork and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary