How to make arroz con bacalao

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.

Open the cod fish package and remove the fish, noting its saltiness.

Rinse the cod fish under cold water to remove excess salt.

Fill a pot halfway with water and add the rinsed cod fish to boil.

Turn the heat to medium-high and boil the cod fish for 20 minutes.

After 20 minutes, remove the cod from the heat, rinse out the water, and fill the pot with new water to boil again for another 20 minutes.

Once boiled, rinse out the water again and add cold water to the cod fish to break it up slightly without shredding it too much.

Turn the heat to low and add olive oil to a pan, followed by the homemade sofrito, mixing well.

Add dry ingredients: garlic powder, parsley, green olives, sazon, adobo, and black pepper, mixing everything together.

Add the boiled cod fish to the pan and mix well with the other ingredients.

Add half a can of tomato sauce to the mixture and let it cook for about a minute.

Add washed rice to the pan, ensuring it's coated with the mixture, and let it boil for another minute.

Once boiling, add water to the pot, cover partially, and let it cook.

After 20 minutes, stir the rice and lower the heat to low, covering it completely for another 15 minutes.

After 15 minutes, turn off the heat and stir the rice one last time before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary