Codfish & Artichoke rice (Arroz con Bacalao y Alcachofas)
Four servings: 4 cupfuls of rice; 8-9 cupfuls of fish stock; 500 g
of desalted codfish; 4 fresh artichokes, cut into quarters, or
smaller pieces (once some of the external green leaves have
been stripped off); 1 onion, grated, or finely chopped; 100 g of
fresh green peas; olive oil.
Preparation: Fry lightly the onion in a flat casserole on a
medium-to-low heat for 5 minutes. Add the artichoke quarters,
wait until they get fried. Next, add the green peas and the rice,
spoon all the ingredients, add the fish stock, and increase the
heat until the casserole starts to boil, and then turn down the
heat to a medium level. The time left for the conclusion of the
recipe is around 18 minutes, and that means you have to add
the codfish 5 minutes before the time limit. The amount of stock
fish, whether 4 or 5 cupfuls, will determine the final level of
dryness of the recipe.