My Mother´s Garlic Rice with Fish | Heartwarming 30 Minute Recipe
We´ve made a lot of different rice dishes here on Spain on a fork. However, the one we´re making today is one I keep very close to my heart. As it´s a dish I grew up eating as a kid and still enjoy as an adult. We´re talking My Mother´s Garlic Rice with Fish.
This rice is packed with garlic goodness, seriously easy to make and done in about 30 minutes. Serve it next to a garden salad and a crunchy baguette for a healthy and delicious meal.
For the rice I used Spanish bomba rice. Which is the one that´s typically used to make paella. You can substitute for arborio rice or any type of short-grain rice. For the fish I used cod fillets I bought frozen and thawed out. You can also use fresh cod here as well as any other type of firm white fish.
TIPS & TRICKS to Make this Recipe: Once you add the hot broth into the pan with the rice, mix it every 3 to 4 minutes. This is going to help release the starch in the rice, which at the end gives the dish a slightly creamy texture.
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Watch the Video Below on How to Make My Mother´s Garlic Rice with Fish
My Mothers Garlic Rice with Fish
- 4 cups vegetable broth 960 ml
- 1 cup Spanish round rice 180 grams
- 3 tbsp extra virgin olive oil 45 ml
- 8 cloves garlic
- 2 cod fillets 8 oz / 250 grams each
- pinch sea salt
- dash black pepper
- fresh parsley
Add the broth into a sauce pan and heat with a medium heat
At the same time, heat a large fry pan with a medium heat and add in the olive oil
While the oil is heating, thinly slice the cloves of garlic, then add them into the pan with the hot oil, mix every 20 to 30 seconds so all the garlic evenly sautees
After 4 to 5 minutes and the slices of garlic are lightly browned, add in the rice and season with sea salt & black pepper, mix continuously, after dry cooking the rice for 2 to 3 minutes, gently add in the simmering broth, mix together and then mix every 3 to 4 minutes
In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut into 1 inch (2.50 cm) bite-sized pieces
About 12 minutes after adding the broth and most of it has been absorbed by the rice, but there is still plenty of broth left, add in the pieces of cod, evenly mix them around, then place a lid on the pan and lower to a low medium heat, simmer for 3 to 5 minutes or until the rice and fish are cooked though
Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!
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