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
700g of cod
5 cloves of garlic, minced
1 large onion, chopped
1 sprig of thyme
1 bay leaf
Salt and black pepper to taste at serving time
To garnish
Taste 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
700g of cod
5 cloves of garlic, minced
1 large onion, chopped
1 sprig of thyme
1 bay leaf
Salt and black pepper to taste at serving time
To garnish
Taste to taste
1
Cod must be desalted (see page 34)
Remove the skin and bones, then reserve
2
In a pan, heat three tablespoons of olive oil and add the onion
Fry for one minute, then add the garlic, thyme, and bay leaf
Mix well, then add the cod and pepper
Finally, add the white wine and cook until it reduces to half
3
Add the rice and fish stock
If necessary, add salt
Cover and cook over low heat until the rice is tender
Remove the thyme and bay leaf, then stir in the broccoli
Before serving, drizzle with the remaining olive oil and sprinkle with taste to taste
