Black rice with creamy cod
Total time65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Rice dish
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Rice dry short-grain 300 g
- Chicken stock 750 ml
- Spring Onion 150 g
- Green pepper 150 g
- Garlic 6 g rice, 12 g cream 18 g
- Crushed tomatoes 80 g
- White wine 60 ml
- Squid ink 12 g
- Extra virgin olive oil 30 g rice, 70 g cream 100 g
- Parsley 3 g
- Salt 1 g
- Desalted cod boneless 600 g
- Milk 200 ml
- Fresh thyme 2 g
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Method
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Soften chopped spring onion, pepper and 6 g garlic in 30 g oil for 10 minutes. Add the tomato and cook for 3 minutes. Pour in the wine and reduce for 2 minutes. Stir in the ink and rice.
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Add the hot stock and simmer gently for 18 minutes, or according to the rice instructions. Avoid excessive stirring. Remove from the heat, cover and rest for 5 minutes.
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Heat the milk and thyme in a saucepan. Add the cod and poach gently for 6–10 minutes until it reaches 63 °C. Remove thyme, skin and bones. Meanwhile, gently heat the remaining 12 g sliced garlic in 70 g oil until lightly golden; reserve a few slices. Blend the fish with all the milk and the rest of the garlic, gradually pouring in that oil until creamy.
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Divide the rice and cod cream between plates. Add the reserved garlic slices and parsley; taste before adding the salt. Serve freshly made.
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