Cod and Cauliflower Soup with Rice, for Good Friday - MAMA ÍA

By foodiva

Ingredients

• For the soup
• 15 garlic cloves
• 1/2 cup extra virgin olive oil
• 1/2 tsp red pepper flakes
• 1/2 cauliflower
• 1 tsp Pimentón de la Vera (or Spanish paprika)
• 3 Tbs tomato paste
• 5 cups chicken stock
• 1 1/2 lbs fresh cod
• 1 Tbs parsley
• For the rice
• 2 cups medium grain rice
• 1 Tbs olive oil
• 1 garlic clove
• 5 cups chicken stock

Details

Servings 1
Adapted from natachasanzcaballero.com

Preparation

Step 1

Slice the garlic cloves into thin slivers. Cut the coliflower into versmall florets. Cut the cod into 1-inch cubes.

, a clay casserole, heat the olive oil over medium-low heat. Sauté the garlic until it sizzles. Add the red pepper flakes and stir with a wooden spoon every minute or so, for about 5 minutes. Add the coliflower florets and sauté at medium-low heat for about 8-10 minutes. Add the Pimentón de la Vera and continue to stir for about 1 minute, being careful not to burn it (if it happens, it will lend a bitter flavor to the dish and you’ll be better off starting over). Add the tomato paste and 1/2 cup of the stock and stir to mix for about 2 minutes. Add the remaining chicken stock and cook over low heat for about 30 minutes.

After the 30 minutes, add the cod and cook at low heat for about 5 minutes, to blend the flavors.

In a stock pot, heat the stock over medium heat. Mince the garlic. In a wide pan, or in a cazuela, a clay casserole, heat the olive oil. Add the garlic and sauté. When golden, add the rice and stir to coat with the garlicky oil, about 1 minute. Add the chicken stock and bring to a boil. Lower the heat to medium and continue to cook, until the the stock is absorbed and the rice is cooked through (soft but maintaining the integrity of the grains). If all the stock is absorbed and the grains are still not tender, add more stock, 2 or 3 Tbs at a time. To serve, in a soup plate, add 1 laddleful of rice. Top with 1 laddleful of the cod and coliflower soup, plus more broth as desired. Sprinkle with minced parsley.

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