Salt cod rice with clams Recipe | Food From Portugal

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This simple salt cod rice recipe with clams mixes many and delicious flavors. It's a recipe with lots of color, flavored with coriander that is one of the ingredients we like to use most in our recipes! Bon appetit!!!

Ingredients
How to make
Tips
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Salt cod rice with clams
Nutrition facts

Cod rice with clams on a plate

INGREDIENTS FOR SALT COD RICE WITH CLAMS

Here you'll find all the ingredients needed to make this recipe:

Cod - Salt cod, soaked for 24 hours.
Tomato - Tomato cut into small chunks. Adds color and flavor to the recipe.
Olive oil, chopped onion and chopped garlic - Ingredients that add flavor.
Coriander - Chopped coriander. Adds a very nice flavor.
Rice - Long-grain rice.
Clams - Tender and very tasty.
Salt and pepper - For seasoning.
Water - To cook the cod.

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE SALT COD RICE WITH CLAMS

Step 1: Soak the clams in water seasoned with salt for about 1 to 2 hours. Wash them under running water before cooking.

Step 2: In a saucepan with water, cook the cod for about 7 to 8 minutes. When the cod is cooked, remove it with a skimmer to a plate and let it cool slightly (reserve the cooking water). Remove the skin and bones and flake it with a fork, set aside.

Step 3: In a large saucepan, pour the olive oil, the peeled tomatoes cut into small chunks, chopped garlic and the chopped onion. Sauté over low heat until the tomato start to break down, stirring occasionally.

Step 4: Add the cod, rice and clams and season with salt and pepper. Stir and cook for 2 to 3 minutes, stirring occasionally.

Step 5: Pour the cod cooking water (about 700 ml (3 cups)) and boil over high heat. When starts boiling, reduce to low heat and cook for about 10 to 12 minutes.

Step 6: When the rice is almost cooked, sprinkle with chopped coriander. Stir and cook for more two to three minutes.

Step 7: Turn off the heat and serve.

Cod rice with clams on a plate

TIPS FOR SOAK THE COD

1. Rinse the cod under cold water.

2. Place the cod with the skin facing up in a large bowl and cover it with cold water.

3. Allow the cod to soak for at least 24 hours, changing the water every 8 to 12 hours.

4. After 24 hours, taste a small piece of the cod to check for saltiness. If it is still too salty, continue soaking and changing the water until it reaches your desired level of saltiness.

5. The soaking time may vary depending on the thickness of the cod and the quantity of salt the cod have.

TIPS FOR COOKING RICE

1. We usually use long-grain rice or medium-grain rice but you can use another type of rice. Long-grain rice is looser while medium-grain rice is creamier and absorb much more the flavors.
Rice cooking time: about 10 to 12 minutes for long-grain rice and 13 to 15 minutes for medium-grain rice.

2. The amount of water for the rice depends on each person's taste. The mesure we usually use is 250 ml (about 1 cup) to 300 ml (1 1/3 cups) of water per 100 grams (1/2 cup) rice.

3. Always cook the rice with a lid and over low heat to prevent the rice from burning and sticking to the bottom of the pan.

Salt cod rice with clams

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Category:Main dishes, Recipes, Rice, Salt cod

Cuisine: Portuguese

Difficulty: Easy

Servings: 4

Prep Time:15 m

Cook Time:45 m

Total Time:60 m

Ingredients

About 750 grams (1 2/3 pounds)) salt cod, soaked for 24 hours
3 medium ripe tomatoes
1 large onion
Coriander (to taste)
250 grams (1 1/4 cups) Long-grain rice
700 grams (1 1/2 pounds) clams
3 cloves of garlic
50 ml (1/4 cup) olive oil
Pepper (to taste)
About 1 liter (about 4 cups) water to cook the cod
Salt (to taste)

Directions

Soak the clams in water seasoned with salt for about 1 to 2 hours. Wash them under running water before cooking.
In a saucepan with water, cook the cod for about 7 to 8 minutes. When the cod is cooked, remove it with a skimmer to a plate and let it cool slightly (reserve the cooking water). Remove the skin and bones and flake it with a fork, set aside.
In a large saucepan, pour the olive oil, the peeled tomatoes cut into small chunks, chopped garlic and the chopped onion. Sauté over low heat until the tomato start to break down, stirring occasionally.
Add the cod, rice and clams and season with salt and pepper. Stir and cook for 2 to 3 minutes, stirring occasionally.
Pour the cod cooking water (about 700 ml (3 cups)) and boil over high heat. When starts boiling, reduce to low heat and cook for about 10 to 12 minutes.
When the rice is almost cooked, sprinkle with chopped coriander. Stir and cook for more two to three minutes.
Turn off the heat and serve.