2 stalks of garlic, cut into diagonal slices (only the white part)
4 tablespoons of extra virgin olive oil
400g of ripe tomato, peeled and seeded, cut into cubes (or 1 can of diced tomatoes)
400g of cod, cleaned, desalted, and shredded into flakes
Salt to taste (optional)
1 onion, finely chopped
1 1/2 cup of arborio rice (or carnaroli)
1/2 cup of dry white wine
1.5 liters of boiling water (or fish broth)
2 stalks of garlic, cut into diagonal slices (only the white part)
4 tablespoons of extra virgin olive oil
400g of ripe tomato, peeled and seeded, cut into cubes (or 1 can of diced tomatoes)
400g of cod, cleaned, desalted, and shredded into flakes
Salt to taste (optional)
1 onion, finely chopped
1 1/2 cup of arborio rice (or carnaroli)
1/2 cup of dry white wine
1.5 liters of boiling water (or fish broth)
In a large saucepan, sauté the garlic in half of the olive oil for two minutes
Add the tomato and cook, covered, over low heat for five minutes
Mix in the cod and cook for an additional five minutes
If desired, season with salt
In a deep skillet, sauté the onion in the remaining olive oil until it turns golden brown
Add the rice and sauté for two minutes
Add the wine and let it evaporate
Gradually add the boiling water, stirring constantly, until the rice absorbs all the liquid
When almost al dente, add the cod sauce and mix well
Wait for the cooking to finish and drizzle with olive oil
Serve immediately.
