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🍽️ Crunchy Saffron Rice with Stockfish and Vegetables

910 kcal · 45 min · 4 servings

Ingredients

• 500 g Stockfish
• 1 stalk leek
• 350 g cauliflower florets
• 1 clove of garlic
• 1 ripe tomato
• 2 tbsp olive oil
• 1 pinch saffron (ground)
• 250 g paella rice
• 1 l poultry broth
• salt
• pepper (from the mill)

Instructions

1. 1. Place the stockfish in a container and cover it with water. Let it soak for about 48 hours. Change the water at least six times during this period to reduce the saltiness. Remove the fish from the water, rinse it briefly, and pat it dry with a kitchen towel. Then cut the fish into bite-sized pieces.
2. 2. Wash the leek thoroughly and remove the tough ends. Cut it into thin strips. Rinse the cauliflower and let it drain well. Peel the garlic and chop it finely. Wash the tomato, remove the hard core, and grate the flesh finely. Heat the oil in a large pan. Add the cauliflower, leek, and garlic to the hot pan and sauté for 2 to 3 minutes. Now add the grated tomatoes, cauliflower, fish pieces, saffron, and rice. Mix everything well. Pour in the broth. Season with salt and pepper. Do not stir anymore from this point on.
3. 3. Place the lid on the pan but leave it slightly ajar. Let the dish simmer gently over low heat for about 20 minutes until the rice is cooked. Make sure a brown crust forms at the bottom of the pan. Reduce the heat further if necessary to prevent burning. Taste the dish again before serving.

Nutrition per serving

• kcal: 910
• Protein: 121 g · Fett/Fat: 22 g · Carbs: 55 g