Bacalao con Alcachofas y Arroz (Imprimir)
Plato mediterráneo al horno con bacalao en trozos, corazones de alcachofa y arroz aromatizado en base de tomate y caldo.
# Ingredientes:
→ Fish & Vegetables
01 -
400 g cod fillets, cut into large chunks
02 -
1 can (400 g) artichoke hearts, drained and quartered
03 -
1 small onion, finely chopped
04 -
2 garlic cloves, minced
05 -
1 medium tomato, grated or 200 g canned chopped tomatoes
06 -
2 tablespoons olive oil
→ Rice & Liquids
07 -
1 ½ cups short-grain rice (e.g., Bomba or Arborio)
08 -
1 teaspoon sweet paprika
09 -
¼ teaspoon saffron threads (optional)
10 -
3 ½ cups fish or vegetable broth, warm
11 -
Salt and black pepper, to taste
→ Garnish
12 -
Fresh parsley, chopped
13 -
Lemon wedges
# Instrucciones:
01 -
Preheat oven to 200°C (390°F).
02 -
Heat olive oil in a large ovenproof skillet or cazuela over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic and cook for 1 minute more.
03 -
Stir in grated tomato and paprika; cook until slightly thickened, about 4 minutes.
04 -
Add the rice and toast it for 1 minute, stirring to coat in the tomato mixture.
05 -
Stir in the saffron (if using) and pour in the warm broth. Season with salt and pepper.
06 -
Add artichoke hearts and gently mix. Arrange cod pieces on top.
07 -
Bring to a simmer on the stovetop, then transfer the pan to the oven. Bake uncovered for 30–35 minutes, or until rice is tender, liquid is absorbed, and cod is flaky and opaque.
08 -
Let rest 5 minutes before serving. Garnish with fresh parsley and lemon wedges.
# Notas:
01 -
Frozen cod can be used if fully thawed and patted dry before baking.
02 -
Add olives or capers for a briny accent.
03 -
If saffron is unavailable, use a pinch of turmeric for color.