Four servings: 4 cupfuls rice; 8-9 cupfuls fish stock; 500 g 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
fresh green peas (optional); olive oil.
Preparation: Fry lightly the onion in a flat casserole on a medium-to-low fire 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 fire until the casserole starts to boil, and then turn down the fire 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.
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Macaroni with Pork Meat (Macarrones con Carne de Cerdo) (39)

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