Rice with cod and cauliflower

Recipe from the book "Roots" by chef Joan Roc. Catalans prepare this dish in winter, because that's when the best cauliflower appears in the markets. You can substitute legumes and artichokes for cabbage if you like.

Ingredients

• Round rice 360 ​​g
• Cod fillet400 g
• Cauliflower200 g
• Onion 1 head
• Garlic 3 cloves
• Canned tomatoes in slices100 g
• Roasted almonds65 g
• Parsley leaves to taste
• Saffron to taste
• Beef broth 1 l
• Olive oil to taste
• Salt to taste

Directions

1. Make sofredzhi. To do this, finely chop the onion, 2 cloves of garlic, add a little olive oil and fry in a small saucepan over low heat until soft.
2. After a few minutes, add the grated tomato and cook on the lowest heat until the sauce acquires the consistency of thick jam.
3. After 10 minutes add the washed, dried and disassembled cod into petals, mix.Bring the broth to a boil, leaving 50 ml for the picada. Add rice and sofreggi with fish to it. Stir well, bring to a boil and cook for 7-8 minutes.
4. Disassemble the cauliflower into small inflorescences and add to the broth. Cook for 5 minutes. Salt, reduce heat and leave until cooked.
5. In the meantime, prepare a picada. In Spain, this is the final stage of the preparation of many dishes - ingredients are mixed in a mortar (usually different for different dishes), which are designed to emphasize the special aroma and taste of the dish. The picada is made gradually by grinding all the ingredients in a mortar. Crush the almonds, add the remaining clove of garlic, parsley leaves and saffron. Dilute the sauce with a little broth and add to the dish a few minutes until tender.