Arroz De Bacalhau

1. 1

   Short-grain rice adds the perfect texture to this traditional dish from northern Portugal.

2. 2

   The salt cod may eliminate the need for additional salt.

3. 3

   BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat.

4. 4

   Meanwhile, shred the cod, remove the skin and bones and wash but do not soak.

5. 5

   Add the cod to the onion, cover and simmer for about 10 minutes.

6. 6

   Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat.

7. 7

   Meanwhile, wash and drain the rice.

8. 8

   Add 313 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper.

9. 9

   When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes.

10. 10

    Cover the kettle for the last half of cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.