4 cups of fish stock
3 cups of washed rice
3 cups of cooked broccoli florets
2 cups of white wine
5 tablespoons of olive oil
700 grams of cod
5 cloves of garlic, minced
1 large onion, chopped
1 sprig of thyme
1 bay leaf
Salt and black pepper, to taste
For decoration
Salsa, to taste
4 cups of fish stock
3 cups of washed rice
3 cups of cooked broccoli florets
2 cups of white wine
5 tablespoons of olive oil
700 grams of cod
5 cloves of garlic, minced
1 large onion, chopped
1 sprig of thyme
1 bay leaf
Salt and black pepper, to taste
For decoration
Salsa, to taste
Descale the cod
Fillet it, removing the skin and bones. Reserve
In a large skillet, heat three tablespoons of olive oil and sauté the onion
Cook for one minute, then add the garlic, thyme, and bay leaf
Stir in the cod and black pepper
Finally, add the white wine and cook until it reduces by half
Add the rice and fish stock
Season with salt if necessary
Cover and simmer over low heat until the rice is tender
Remove the thyme and bay leaf
Stir in the broccoli florets, letting them heat through slowly
Just before serving, drizzle with remaining olive oil and sprinkle with salsa.
