Cod crust of corn and rice

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  • Rice
  • Carolino rice: 500 g
  • Chopped onion: 150 g
  • Broth cod: 6 dl
  • Garlic: 3 teeth
  • Laurel: 1 sheet
  • White wine: 0,1 dl
  • Extra virgin olive oil: taste.
  • Cheese on the Island: 100 g
  • Black pepper mill: taste.
  • Sea salt: taste.
  • Coriander leaf: taste.
  • Broth cod


For cod, clean the pieces of skin and bones (book broth). Password for flour, egg and semolina. Fry in olive oil for your dates and book. For the rice, to make a pulled with olive oil, bay leaf, onion and garlic. Add the rice and pull for a minute, more or less. Cool off with white wine and let reduce.

Add the broth cod. Seasoning of salt and pepper. At the end add the cheese and perfuming with the coriander and the fo olive oil. For the pil-pil, reduce the broth half, add the olive oil to the wire and emulsify with a rod of wire. Add the vinegar to taste. Serves in the bowl of soup or folder background with the rice, cod and after the pil-pil.

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