Rice with Cod

Rice with Cod
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It is one of the many recipes that has cod as an ingredient. A fish that is not caught on our coast, it arrives dried and salted, and to use must be desalted and rehydrated. This ingredient is associated with Easter, a time when meat shouldn’t be eaten due to religious prescription, and it was necessary to find other ingredients that could be stored without a refrigerator.
Servings Prep Time
4people 45minutes
Servings Prep Time
4people 45minutes
Rice with Cod
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
It is one of the many recipes that has cod as an ingredient. A fish that is not caught on our coast, it arrives dried and salted, and to use must be desalted and rehydrated. This ingredient is associated with Easter, a time when meat shouldn’t be eaten due to religious prescription, and it was necessary to find other ingredients that could be stored without a refrigerator.
Servings Prep Time
4people 45minutes
Servings Prep Time
4people 45minutes
Ingredients
Units:
Instructions
  1. Desalt and hydrate the cod
  2. Make the broth from the bones and other parts.
  3. When the above two ingredients are done you can make the rice.
  4. Eat immediately when done.

Contributor: Rafaleta, 84
Place: Barcelona.

Recipe’s Personal Background How did you learn this recipe? It is her husband’s family recipe, her mother-in-law taught her.
Is there some memory/historical event connected to this recipe? It is a recipe that is made for Easter, when people to to watch the processions and gather together as a family.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? It was a dish that was served at a family gathering for Holy Thursday.
Mediterranean Background Any tradition this receipe is connected to? If yes, which one? Can you describe it?
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? Recipe for Holy Thursday.

Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?

In the area of Pals, in the region of Alt Emporda, rice has been cultivated since the XV century. It was the Arabs who brought the cultivation of rice to the peninsula. This crop needs plenty of water and can take a high salt content in irrigation water, so it is perfect from growing in river deltas. In Pals, the rivers Muga, Fluvia and Ter merge and provide the perfect growing conditions.
Season (season this food is linked to) Late Winter early spring (March-April)
Ingredient Nutritional Importance Health Benefits
Leek Like the onion, this vegetal contains a lot of water, but has more minerals. It has iron, calcium and magnesium in small proportions. Vegetal associated with preventing gout crisis and eliminating uric acid from our blood. It is very common in our cuisine.
Spring garlic Tasty type of garlic similar to onion. Another great ingredient of the Mediterranean Diet and their benefits.
Red and Green peppers Rich resources of vitamin C and A, but both of them lose properties while they are cooked. Great flavour and taste, quite common in the MD cuisine. A good source of antioxidants, like all vegetables that contains an important proportion of minerals and vitamins. These nutrients are essential for our organism, regulating many chemical reactions. These peppers can cause a bit of indigestion to some people.

Onion This vegetal bulb contains an important proportion of water. A good source of fibre, folic and potassium. Like the garlic, the onion is a very common ingredient in Mediterranean cuisine. It has respiratory effects and natural antibiotic. Its high consumption is associated low stomach cancer rate.
Olive oil Excellent vegetable fat. It has a high content of monounsaturated fatty acids, no cholesterol. It is considered the fat with the best lipid profile. Usual moderate consumption has great benefits for preventing cardiovascular disease. It is also linked to prevent cancers. It is considered the liquid gold of the Mediterranean Diet. Because of its fat quality, has great heat stability, being a very good oil for cooking.
Cauliflower This vegetable contains folic acid folic, potassium and some vitamins such as C, and B6. Also a good source of fibre. This vegetable is one of the most digestive of the cauli, even though it can frequently cause gas.
Cod It contains high proportion of salt, low fat fish, being a good source of animal protein. This salted fish guarantees it can be preserved for a while. We must be careful not to abuse salty products to prevent hypertension.
Rice This cereal is a great source of carbohydrates. Its natural form, wholegrain, is a good source of fiber and reduces its glycemic index which is useful because white rice has a high index. Excellent source of carbohydrates. Very common in our cuisine, traditionally combined it with legumes because together they provide complete vegetable protein, supplementing each other very well.

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