Another delicious recipe from Portuguese star chef Vitor Sobral. The taste of sea from cod tongues and prawns, livened up with fresh mint, is a combination to comfort the soul.

Serves 4

Ingredients

Roasted cod topping

400  g codfish, Terra do Bacalhau
100 g onion, diced
1 dl olive oil, extra virgin
3 garlic cloves, sliced
Sea salt
Pepper, ground

Rice dish

400 g cod tongues, already soaked, Terra do Bacalhau
250 g Caronlina rice
250 g prawns 36/40, peeled
100 g onion, chopped
100 g tomato, in cubes
1 dl vinho verde
1 dl codfish broth (see below instruction)
0,5 dl olive oil
7 mint leaves
1 garlic clove
Chilli, to taste
Sea salt, to taste
Pepper, ground, to taste

Codfish broth

Skin and bone from codfish
1 l water
1 dl white wine
0,25 dl olive oil, extra virgin
1 garlic cloves
0,5 onion
1 bay leaf
Parsley, to taste
Pepper corn, whole

How to

Roasted cod topping
Always soak the codfish according to istruction before use. Cover the bottom of a baking tray with onion, place the codfish on top and sprinkle with garlic. Trickle the olive oil over the cod and cover with tin foil. Place in the oven, preheated to 150 °C . Leave for 20 minutes until done. Remove the skin and bone from the codfish, and reserve for the broth. Reserve the codfish. Blend the rest of the ingredients to a sauce.

Codfish broth
Place a stock pot on medium-low heat, add olive oil, onion and garlic and let it sweat until soft and slightly golden. Add the codfish skin and bone and sprinkle with white wine. Add bay leaf, parsley, whole pepper and water. Bring to a boil, lower the heat and let simmer for 25 minutes. Strain and reserve.

Rice
Always soak the cod tongues between 12-15 hours before usage, then drain. Fry the prawns in a pan with a bit of olive oil, salt and pepper, then reserve. Add the onion, the garlic and the codfish tongues to a pot or deep pan and fry on medium heat. Add the rice and the wine, and cook 2-3 minutes before adding the codfish broth. Let it simmer on low heat and when the rice is about to be ready, add the tomatoes in cubes and the mint leaves. season with chilli, salt and pepper. Before serving, top the rice with the fried codifsh and the sauce, then serve.

 

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