Arroz De Bacalhau Recipe

• 1 x Onion peeled and thinly sliced
• 4 Tbsp. Extra virgin olive oil
• 1 x Steak dry salt cod
• 1 x Ripe tomato (or possibly dbl. amt.) peeled, cored and very coarsely minced Salt and pepper to taste
• 1 2/3 c. Short-grain rice

1. Short-grain rice adds the perfect texture to this traditional dish from northern Portugal.
2. The salt cod may eliminate the need for additional salt.
3. BROWN THE ONION in the extra virgin olive oil in a large heavy saucepan over moderate heat.
4. Meanwhile, shred the cod, remove the skin and bones and wash but don't soak.
5. Add in the cod to the onion, cover and simmer for about 10 min.
6. Add in the tomatoes and leave to cook 20-to-30 min, covered, over low heat.
7. Meanwhile, wash and drain the rice.
8. Add in 3 1/3 c. water to the pan
9. (add in twice as much water as there is rice), season to taste with salt and pepper.
10. When the water boils, add in the rice and continue to cook on low heat till the rice is done-probably 25-to-30 min.
11. Cover the kettle for the last half of cooking.

onion, extra virgin olive oil, salt, tomato, shortgrain rice

Taken from cookeatshare.com/recipes/arroz-de-bacalhau-69612 (may not work)