This Portuguese cod rice is a comforting, flavorful dish made with flaky cod, tender rice, tomatoes, red pepper, garlic, and olive oil. Finished with fresh coriander, it’s a simple and delicious meal that brings traditional Portuguese flavors to your table.
Known as Arroz de Bacalhau in Portugal, this traditional homemade recipe combines simple ingredients to create a satisfying dish packed with flavor. It’s a wonderful way to enjoy cod in a classic Portuguese rice recipe.
The cod is gently cooked and flaked before being combined with the sautéed vegetables and rice. Using the reserved cod cooking water adds extra flavor, while fresh coriander gives the dish a fragrant, refreshing finish.
Perfect for a family lunch or dinner, this easy Portuguese cod rice is best served straight from the pan, while the rice is tender, moist, and full of flavor. It’s a delicious choice for anyone who enjoys traditional Portuguese home cooking.
If you enjoy traditional Portuguese cod recipes full of flavor, here are a few delicious dishes to try: Pastéis de Bacalhau (Portuguese Cod Fritters), Bacalhau com Natas (Creamy Portuguese Cod), Bacalhau Espiritual (Spiritual Cod), and Portuguese Baked Cod with Mayonnaise and Potatoes. These comforting, homemade dishes showcase the best of Portuguese cuisine and are perfect for sharing with family over lunch or dinner.
Why You'll Love This Cod Rice Recipe
Traditional Portuguese flavors: Cod, olive oil, tomatoes, garlic, and coriander come together in a classic homemade dish.
Simple ingredients: You only need a handful of everyday ingredients to prepare this flavorful rice recipe.
A satisfying family meal: Cod and rice make a hearty main course for lunch or dinner.
Extra flavor from the cod: Cooking the rice in the reserved cod cooking water brings the flavors together.
Easy to prepare: The recipe uses straightforward cooking steps and is suitable for home cooks of all skill levels.
Delicious served fresh: The rice is best enjoyed immediately, while it’s tender and moist.
Ingredients for Cod Rice (Arroz de Bacalhau)
Here you'll find all the ingredients needed to make this recipe:
- Cod - The main ingredient, adding a distinctive savory flavor and traditional Portuguese character to the rice.
- Olive oil - Adds richness and helps sauté the vegetables, bringing out their natural flavors.
- Medium-grain rice or long-grain rice - Absorbs the flavors of the cod and vegetables, creating a satisfying and flavorful dish.
- Onion - Adds a mild flavor to the base of the recipe.
- Garlic - Enhances the flavor and aroma of the sautéed vegetables.
- Pepper - Adds a subtle spicy touch and enhances the flavors of the other ingredients.
- Coriander - Brings a fresh, aromatic, herbal flavor that complements the cod.
- Red pepper - Adds flavor, a vibrant color and a soft texture.
- Tomatoes - Add color and moisture, creating a flavorful base for the rice.
- Water - Cooks the rice and helps the ingredients release their flavors.
- Salt - Enhances the overall flavor of the dish. Adjust carefully, especially if using salted cod.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to make Cod Rice (Arroz de Bacalhau)
Step 1: Place the cod in a saucepan with water and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 7 to 8 minutes, until the cod is cooked through.
Step 2: Remove the cod with a slotted spoon and let it cool slightly. Remove the skin and bones, then flake the fish with a fork. Reserve the cooking water.
Step 3: Add the chopped onion, red pepper cut into strips, peeled and diced tomatoes, minced garlic, and olive oil to a large saucepan. Stir with a wooden spoon and cook over low heat, stirring occasionally, until the tomatoes begin to break down.
Step 4: Add the flaked cod and rice, and season with salt and pepper. Stir well, then pour in the reserved cod cooking water (about 900 ml (about 4 cups), or enough to cover the ingredients). Bring to a boil over medium-high heat.
Step 5: Once it starts boiling, reduce the heat to low and cook for 10 to 12 minutes, or until the rice is tender.
Step 6: Turn off the heat, sprinkle with freshly chopped coriander, and serve immediately.
Recipe Variations
• Add peas: Stir in a handful of peas for extra flavor, color, and texture.
• Make it spicy: Add a pinch of red pepper flakes or a little chopped fresh chili.
• Use green pepper: Replace the red pepper with green pepper for a slightly sharper, less sweet flavor that complements the cod and rice.
• Add more fresh herbs: Use chopped parsley instead of coriander, or combine both herbs for a fresh finish.
• Add a squeeze of lemon: Finish with a little fresh lemon juice to brighten the flavor of the cod.
Tips for cod rice
• Desalt the cod properly: If using salted cod, soak it in cold water and change the water regularly until the salt level is suitable.
• Reserve the cooking water: This is one of the best ways to add flavor to the rice. Taste it before adding extra salt.
• Remove all the bones: Check the cooked cod carefully before flaking it with a fork.
• Use ripe tomatoes: Ripe tomatoes add color and a richer flavor to the dish.
• Don't overcook the rice: Start checking it towards the end of the cooking time to prevent it from becoming mushy.
• Adjust the liquid: Add a little more hot cooking liquid if the rice becomes too dry before it is fully cooked.
• Serve immediately: Cod rice tastes best when freshly prepared, while the rice is tender and still moist.
• Finish with fresh coriander: Add chopped coriander at the end to preserve its fresh aroma.
FAQs
What is Portuguese cod rice (Arroz de Bacalhau)?
Portuguese cod rice, known as arroz de bacalhau, is a traditional Portuguese dish made with cod, rice, tomatoes, onion, garlic, olive oil, and coriander. The rice is cooked with the cod and its cooking water to absorb the flavors.
What type of cod should I use?
Use desalted salt cod, which is widely used in traditional Portuguese cooking. If using salted cod, soak it properly in cold water, changing the water regularly according to the thickness of the fish.
Can I use fresh cod instead of salt cod?
Yes. Fresh cod can be used, although the flavor will be milder and less traditional. Adjust the seasoning because fresh cod does not have the same saltiness as salt cod.
What type of rice is best for cod rice?
Both medium-grain and long-grain rice work well for this recipe. Medium-grain rice tends to release more starch, creating a creamier texture, while long-grain rice produces lighter, more separate grains. Choose according to your preference and adjust the amount of liquid as needed to achieve tender, flavorful rice with a moist consistency.
Can I make cod rice ahead of time?
This dish is best served immediately because the rice continues to absorb liquid as it stands.
How do I store leftover cod rice?
Store leftovers in the refrigerator in an airtight container and consume within 2 to 3 days.
You May Also Like
- Portuguese baked cod (Codfish Lagareiro)
- Cod rice with poached eggs
- Cod rice with spices
- Portuguese cod stew (Caldeirada de bacalhau)
- Baked cod rice
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Cod Rice (Arroz de Bacalhau)
This Portuguese cod rice is a comforting, flavorful dish made with flaky cod, tender rice, tomatoes, red pepper, garlic, and olive oil. Finished with fresh coriander, it’s a simple and delicious meal that brings traditional Portuguese flavors to your table.
- About 800 grams (1 3/4 pounds) salt cod, soaked for 24 hours
- 50 ml (1/4 cup) olive oil
- 200 grams (1 cup) medium-grain rice or long-grain rice
- 1 medium onion
- 3 cloves of garlic
- 1/2 teaspoon pepper
- Coriander (to taste)
- 1/2 red pepper
- 3 medium ripe tomatoes
- 1.5 liters (6 cups) water
- 1 teaspoon salt
- Place the cod in a saucepan with water and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 7 to 8 minutes, until the cod is cooked through.
- Remove the cod with a slotted spoon and let it cool slightly. Remove the skin and bones, then flake the fish with a fork. Reserve the cooking water.
- Add the chopped onion, red pepper cut into strips, peeled and diced tomatoes, minced garlic, and olive oil to a large saucepan. Stir with a wooden spoon and cook over low heat, stirring occasionally, until the tomatoes begin to break down.
- Add the flaked cod and rice, and season with salt and pepper. Stir well, then pour in the reserved cod cooking water (about 900 ml (about 4 cups), or enough to cover the ingredients). Bring to a boil over medium-high heat.
- Once it starts boiling, reduce the heat to low and cook for 10 to 12 minutes, or until the rice is tender.
- Turn off the heat, sprinkle with freshly chopped coriander, and serve immediately.
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