Rice with fish and peas
Instructions
02119 RISOTTO with seafood and PEAS 2119 1 small cod; 300 g rice; 200 g of peas; 200 ml.
of white wine; 1 packet of Parmesan cheese; 40 g butter; 1 onion; 1 clove of garlic; oil, salt and parsley.
Place the cod in a pot with a sprig of parsley, one tablespoon of salt and a pint of water and simmer for 10 minutes.
Remove from heat and debris the broth; When cold cut up the fish and remove the skin and bones.
Fry the chopped onion and garlic in a little oil; Add the rice, FRY for a few minutes and then pour the broth.
Cook for 5 minutes over high heat, add the fish, peas and cook for another 10 minutes over low heat.
Add the wine, butter and cheese, mix well and cook for a few minutes.
Serve.