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Bacalao a la Vizcaíno with Saffron Rice

August 28, 2018

Bacalao a la Vizcaíno with Saffron Rice

photo by Andy Suarez

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If you've found our Cod Fish in Biscayne Sauce delightful, you're right. If you're thinking you have a moment to put together something in the kitchen and want to experience it a a new but still delightful way, look no further. This recipe from chef Andy Suarez will take very little time and make you feel good about life in general. 

Bacalao a la Vizcaíno with Saffron Rice

Total Time: 10-15 minutes. Makes a couple servings.

Ingredients

  • 1 tin of Cod Fish in Biscayne Sauce.
  • 1/2 cup green onion.
  • 2 cloves minced garlic.
  • 2 cups fish or vegetable stock.
  • 1 cup rice.
  • 1/8 teaspoon saffron.
  • 1 teaspoon turmeric.
  • parsley leaves.
  • salt and pepper to taste.

Directions

1. Use a rice cooker to cook the rice. If you don't have one, consider buying one. Quite useful. Mix saffron, turmeric, salt, pepper, and add stock or water to the rice cooker. Cook.

2. Slice the green onion, mince the garlic.

3. Warm the cod fish in a pan. 

4. Chiffonade parsley leaves so you have some nice long, thin parsley strips to lay atop the bacalao which you have already placed atop the perfectly cooked rice. Enjoy.

 

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recipe by chef Andy Suarez



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