1 kg of desalinated cod
2 cups of rice
1/2 cup of olive oil
2 onions
3 cloves of garlic
1 tomato, peeled
1 tablespoon of chopped parsley
1 tablespoon of chopped chives
1 tablespoon of ground coriander
1/2 cup of white wine
1 envelope of saffron threads
2 cups of chicken broth
1/2 cup of raisins
1/2 cup of black olives, pitted
1 red bell pepper, seeded and de-veined
Salt and black pepper to taste
1 kg of desalinated cod
2 cups of rice
1/2 cup of olive oil
2 onions
3 cloves of garlic
1 tomato, peeled
1 tablespoon of chopped parsley
1 tablespoon of chopped chives
1 tablespoon of ground coriander
1/2 cup of white wine
1 envelope of saffron threads
2 cups of chicken broth
1/2 cup of raisins
1/2 cup of black olives, pitted
1 red bell pepper, seeded and de-veined
Salt and black pepper to taste
Scald the cod and remove from heat
Remove the skin, bones, and head, and reserve 3 cups of cooking liquid
Soak the cod in water and reserve
Heat the olive oil and sauté the onion and garlic until softened
Add the tomato, parsley, chives, and coriander, stirring for 1 minute and adding the cod
Simmer for an additional minute, add the white wine, and let it evaporate
Season with black pepper and add the rice
Combine the saffron threads dissolved in chicken broth with the reserved cooking liquid
Cook the rice until almost all liquid is absorbed, then add the raisins and olives
Stir, adjust seasoning, and finish cooking
Serve decorated with red bell pepper
