Rice with Cod and Cauliflower

Ingredients

• Boiled White Round Rice 15 oz
• Cod fillet 15 oz
• Cauliflower 5 oz
• Onion 1 head
• Garlic 3 cloves
• Passata Tomato Sauce 5 oz
• Chopped almonds 0 oz
• Parsley to taste
• Saffron to taste
• Campbell's Beef Broth 0 qt
• Olive Oil to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare a soffritto. To do this, finely chop the onion and 2 cloves of garlic, add a little olive oil, and sauté in a small saucepan over low heat until softened.

Step 2

After a few minutes, add the crushed tomatoes and cook over the lowest heat until the sauce reaches a thick, jam-like consistency.

Step 3

After 10 minutes, add the rinsed, dried, and flaked cod, and stir.

Step 4

Bring the broth to a boil, reserving 50 ml for the picada. Add the rice and sofrito with the fish to it. Stir well, bring to a boil again, and cook for 7-8 minutes.

Step 5

Break the cauliflower into small florets and add them to the broth. Cook for 5 minutes. Season with salt, reduce the heat, and let it simmer until fully cooked.

Step 6

Meanwhile, prepare the picada. In Spain, this is the final stage of cooking many dishes – the ingredients (which vary depending on the dish) are ground together in a mortar to enhance the special aroma and flavor of the dish. The picada is made gradually by grinding all the ingredients in the mortar. Crush the almonds, add the remaining clove of garlic, parsley leaves, and saffron. Dilute the sauce with a small amount of broth and add it to the dish a few minutes before it's finished cooking.