We declare ourselves fans of ladle and spoon dishes, those good old fashioned recipes. Stews which are cooked over a low heat, with basic ingredients and lots of love. Recipes in which the ‘chup-chup’ (boiling sound) of the cooking and the aromas released nourish one’s body and soul. And this potatoes with rice and cod recipe is one of those recipes.
This dish is also known as Empedrado, but if there’s something good about cooking, is its diversity. Not only in the names given to the recipes, which vary from one geographical area to another, but in thousands of versions. These potatoes with rice and cod recipe may be made even without cod and indeed, turned into a rice with potatoes recipe. Everything will depend on the quantities and your tastes.
We propose a delicious potatoes with rice and cod recipe and, as to be expected, with a touch of saffron. And for more aroma and flavour, La Mancha saffron. The best.
Potatoes with rice and cod recipe
3-4 large potatoes
150g desalted cod
1-2 handfuls of rice
1 green pepper
1 garlic clove
1 tablespoon paprika
2-3 La Mancha saffron strands
Fish stock (fumet)
Extra Virgin Olive Oil (EVOO)
Chop the garlic, onion and green pepper. Heat the EVOO in a saucepan and sauté the diced garlic, onion and green pepper.
While sautéing these ingredients, peel the potatoes and break into large pieces.
When the garlic, onion and pepper are sautéed, add salt and paprika and stir. Add the potatoes and mix well. Cover the ingredients by adding the fish stock (fumet) and leave to simmer for approximately 15 minutes. The potatoes should not be completely tender as a handful of rice must be added and then cooked for a further 15 minutes. In the last 3-4 minutes, add the desalted cod, which has been crumbled, and the La Mancha saffron strands.
At the end of this cooking time, set aside for a couple of minutes and it’s ready to enjoy!
What do you think about this recipe? Are you familiar with it? Tell us!