Creamy coriander rice with clams and baked codfish

Published: Thu 22 Oct 2015, 9:24 PM

Serves: 1
Ingredients
. 60 gm rice (Carolino/Egyptian)
. 70 gm codfish
. 120 gm clams
. 6 gm garlic
. 50 gm onion
. 30 gm lemon
. 50 gm coriander
. 20 gm olive oil
. 1 bay leaf
Method
In a hot pan with olive oil, add the clams; squeeze the lemon into the pan, cover it and keep for 2-3 mins (till the clams open). Keep the broth and remove the clams from the shell.
On a separate pan, add chopped onion, chopped garlic, olive oil and bay leaf. When the onion starts to colour, add the rice and mix. Add the clam broth and allow to simmer.
In a tray, put the codfish with olive oil and smashed garlic. Cook in the oven at 200°C for 15 minutes.
When the rice is boiled, add the clam meat and chopped coriander.
Place in a soup plate with the codfish on top and garnish with coriander leaves.

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Published: Thu 22 Oct 2015, 9:24 PM

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