
One-Pot Spanish Fish and Yellow Rice | Healthy & Delicious Recipe
This One-Pot Spanish Fish and Yellow Rice, known as Bacalao con Arroz al Azafrán, is what classic Spanish food is all about. It’s filled with flavors, easy to make, and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine from Alicante for a delicious meal.
To make this recipe, I used long-grain rice that I rinsed before adding into the pan. You can use whatever type of rice you like. Just make sure to check the package instructions. That way you get your liquid-to-rice ratios and cooking times right on the money.
As for the fish, I used cod fillets I bought frozen and thawed out. You can also use the fresh stuff here as well as any other type of firm white fish. Such as halibut, tilapia, or even hake. Which is known as Merluza in Spain.
TIPS & TRICKS to Make this Recipe: I added the fish fillets back into the pan when the rice was 3 minutes shy of being cooked through. Once again, make sure to check the package instructions on the rice you are using. As you want to add the fish back into the pan when it’s 3 minutes shy of being cooked.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make One-Pot Spanish Fish and Yellow Rice
One-Pot Spanish Fish and Yellow Rice | Bacalao con Arroz al Azafrán
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 3 cod fillets 8 oz / 225 grams each
- 1 medium onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 cup uncooked long grain rice (rinsed) 190 grams
- 1/4 tsp saffron threads .17 grams
- 1/2 tsp dried rosemary .50 grams
- 1/2 tsp dried thyme .50 grams
- 2 cups water 480 ml
- 1/3 cup frozen peas 55 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, add the cod fillets over some paper towels and pat dry, then season them with sea salt & black pepper on both sides and cut each fillet into 2 evenly sized pieces for a total of 6 pieces of fish
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Add the pieces of fish into the hot fry pan, all in a single layer and evenly spaced out, cook for 2 minutes per side, then remove from the pan and cover with foil paper (at this point you don't have to fully cook the fish through)
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Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 5 minutes and the onion is translucent, add in the rice, saffron, rosemary, thyme, and season generously with sea salt and black pepper, mix continuously for 2 minutes, then add in the water and raise to a high heat, give it a gentle mix
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When it comes to a boil, place a lid over the pan and lower to a low heat
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Once the rice is 3 minutes shy of being cooked through (check rice package instructions) remove the lid, add in the frozen peas, using a fork gently fluff the rice, then add the pieces of fish back into the pan, once again in a single layer, place the lid back on the pan and simmer for another 3 minutes or until the rice and fish are cooked through, then remove from the heat
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Squeeze the lemon juice over the fish and rice and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Golden Saffron I used to make this Recipe
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