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Categories:Viewed: 6 - Published at: 2 years ago
Ingredients
- 2 bay leaves
- 2 slices codfish
- 3 3/8 tablespoons olive oil
- 2 garlic cloves
- 1 onion small
- 1 cup arborio rice
- 6 3/4 tablespoons white wine
- 4 1/4 cups water
- 1/2 cup cilantro chopped
- salt to taste
- black olives sliced
Method
- Heat oven to maximum heat.
- On a baking sheet, add bay leaves and top with codfish pieces.
- Drizzle with half the olive oil and put a garlic clove on top of each slice of codfish.
- Watching carefully, bake for about 10 minutes, until cod releases the first gelatin (a white cream).
- If fish pieces are very thick, double cooking time.
- Do not over bake.
- For the risotto, heat remaining olive oil in a pan and saute onion until translucent.
- Add rice and stir for about 1 minute.
- Add remaining chopped garlic, wine and cilantro.
- Stir until wine evaporates.
- Gradually add hot water until rice is tender, stirring constantly.
- Only use enough water to cook rice, discard any excess water.
- After turning off the heat, add 1 tablespoon of butter.
- To serve, arrange risotto on a plate and top with cod chips.
- Drizzle with a little olive oil.
- Garnish with sliced black olives.
