Rice with stockfish

RICE with 02262 BACCALA ' INGREDIENTS for 4 PEOPLE 500 g stockfish soaked (wet weight), 250 g of round grain rice for risotto, 2 cloves of garlic, 3 ripe tomatoes, saffron, 1 dose is 1 tablespoon of chopped parsley, 30 g of extra virgin olive oil, 1 clove, 1 dry red chilli, salt and pepper.

Undo PROCESS fish into small pieces, taking care to remove the thorns and rinse it under the tap.

Scalded tomatoes in boiling water for 5 seconds, then sbucciateli, cut them into 4, remove the seeds and chop the flesh coarsely.

Heat oil in a pan and let fry the cloves and garlic cloves peeled and crushed.

When it is golden, remove it and let it cook for 2 or 3 minutes.

Add the fish, mix well and add the rice.

Let toast for 1 minute over high heat, then washed with boiling water 8 dl which have diluted saffron.

Add salt halfway through the cooking.

Continue cooking until the rice is al dente, adding a little boiling water if necessary.

Served piping hot.

Each will add to your liking a little freshly ground black pepper.