Posted on in Seafood Recipes

Portuguese Cod Rice (Arroz de Bacalhau) Recipe

Yum Portuguese cod rice recipe (receita de arroz de bacalhau), a flavorful dish combining shredded cod, bell peppers, tomatoes, garlic, and rice.
5 out of 5 with 2 ratings
Views: 5689
Portuguese Cod Rice (Arroz de Bacalhau) Recipe

Preparation time 15 min
Cooking Time 40 min
Ready In 55 min
Level of DifficultyEasy
Servings3

Nutrition Facts (Per Serving)

Calories477
Fat14g
Carbs72g
Protein31g

Ingredients

2 pieces of soaked salt cod 1/4 of each green, red, yellow, and orange bell pepper (about 1-2 slices of each)1 ½ cups riceOlive oil (enough to cover the bottom of the pan, about 2-3 tablespoons)3 cloves of garlic1 onion2 tomatoesDried oregano leaves (to taste)Water (as needed)
2 pieces of soaked salt cod 1/4 of each green, red, yellow, and orange bell pepper (about 1-2 slices of each)1 ½ cups riceOlive oil (enough to cover the bottom of the pan, about 2-3 tablespoons)3 cloves of garlic1 onion2 tomatoesDried oregano leaves (to taste)Water (as needed)
Get Portuguese ingredients

Preparation

  1. Remove the bones and skin from the soaked cod, then shred it into smaller pieces.
  2. Cut the onion and garlic cloves into small pieces.
  3. Add them to a pot with olive oil, covering the bottom.
  4. Let it cook until the onion is translucent and the garlic begins to turn slightly golden.
  5. Once the onion and garlic are ready, add the tomatoes (chopped into small pieces).
  6. Let them cook for about 2-3 minutes, stirring constantly.
  7. Add the chopped bell peppers of different colors and oregano.
  8. Add a little water and let it cook for another 5 minutes.
  9. Add the shredded cod and mix until everything is well incorporated.
  10. Add a bit of water if needed (you may not need to add salt, as the cod may still be salty unless it was soaked too long).
  11. Finally, add the rice and stir.
  12. Add enough water to cover the rice completely and then some more (about 2 1/2 cups of water per 1 cup of rice).
  13. Cook for a few minutes until the rice is fully cooked.

Recipe & Photo Credit: Pitadas e Colheradas

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