If you like recipes with rice this delicious recipe of salt cod rice with poached egg is perfect for you. It's simple, delicious and has excellent presentation!
This recipe brings together three of our favorite ingredients; cod, rice and egg.
We often have the right ingredients at home and we don't know what to cook. With few ingredients we can make delicious recipes and some say that the most tasty recipes are the simplest. This recipe is without a doubt an excellent example of a simple and tasty recipe.
TABLE OF CONTENTS
INGREDIENTS FOR SALT COD RICE WITH POACHED EGGS
Here you'll find all the ingredients needed to make this recipe:
- Cod - Salt cod, soaked for 24 hours.
- Onion - Chopped onion. Adds flavor.
- Rice - Long-grain rice.
- Tomato - Peeled tomato cut into small chunks. Adds color and flavor to the recipe.
- Olive oil - Adds flavor.
- Eggs - Poached eggs.
- Coriander - Chopped coriander. Adds a very nice flavor to the recipe.
- Salt - For seasoning.
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 POACHED EGGS
Step 1: Cook the cod in a saucepan with water about six to seven minutes. When the cod is cooked, remove it with a skimmer to a dish (reserve the cooking water). Remove the skin and bones to the cod and flake it with a fork.
Step 2: In a large saucepan, add the olive oil, the peeled tomatoes cut into small chunks, chopped onion and the flaked cod. Sauté over low heat until the tomato start to break down.
Step 3: Add the rice and season with a little salt. Stir, pour the cod cooking water (about 700 ml (about 3 cups)) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes.
Step 4: Meanwhile, pour the water and a few drops of vinegar into a saucepan and boil over medium-high heat. When start to see little bubbles coming from the bottom of the pan, add the eggs and let them poach over medium heat for about 3 to 4 minutes.
Step 5: Add a poached egg over the cod rice, sprinkle with chopped coriander and serve.
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.
YOU MAY ALSO LIKE
- Cod with potatoes
- Cuttlefish with rice
- Baked rice with cod and chouriço
- Easy turkey and sausage rice
- Cod rice with spices
- Simple shrimp rice
- Rice with cod and peas
- Fish rice with shrimp
- Cod rice with clams
- Salmon stew with rice
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Salt cod rice with poached eggs
If you like recipes with rice this delicious recipe of salt cod rice with poached egg is perfect for you. It's simple, delicious and has excellent presentation!
- 800 grams (1 3/4 pounds) salt cod, soaked for 24 hours
- 1 large onion
- 250 grams (1 1/4 cups) long-grain rice
- 3 medium ripe tomatoes
- 50 ml (1/4 cup) olive oil
- 4 eggs
- Coriander (to taste)
- A few drops of vinegar to cook the eggs
- Salt (to taste)
- Cook the cod in a saucepan with water about six to seven minutes. When the cod is cooked, remove it with a skimmer to a dish (reserve the cooking water). Remove the skin and bones to the cod and flake it with a fork.
- In a large saucepan, add the olive oil, the peeled tomatoes cut into small chunks, chopped onion and the flaked cod. Sauté over low heat until the tomato start to break down, stirring occasionally.
- Add the rice and season with a little salt. Stir, pour the cod cooking water (about 700 ml (about 3 cups)) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes.
- Meanwhile, pour the water and a few drops of vinegar into a saucepan and boil over medium-high heat. When start to see little bubbles coming from the bottom of the pan, add the eggs and let them poach over medium heat for about 3 to 4 minutes.
- Add a poached egg over the cod rice, sprinkle with chopped coriander and serve.