This Spanish Rice with Fish, known as Arroz con Bacalao a la Andaluza, is what classic Spanish southern food is all about. We’re talking a ton of great flavors, minimal ingredients and all done in a little over 30 minutes. Serve it next to a garden salad and a bottle of Spanish white wine for a great meal.
To make this recipe, I used Spanish round rice. Which is the one that is typically used to make Paella. However, you can use whatever type of rice you like. Just make sure to check the rice package instructions. That way your liquid to rice ratios and your cooking times are right on the money.
For the fish, I used cod fillets I bought frozen and thawed out. But you can also use fresh cod here, as well as any other type of firm white fish. Such as Tilapia, White Sea Bass or even Hake, which is known as Merluza in Spain.
TIPS & TRICKS to Make this Recipe: You want to add in the fish to the rice when the rice has about 5 minutes left of being cooked through. This dish will hold for up to 3 days in the fridge and freeze for up to 3 months in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SAFFRON
SPANISH FISH BROTH
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make Traditional Spanish Rice with Fish
Traditional Spanish Rice with Fish | Arroz con Bacalao a la Andaluza
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 small onion
- 4 cloves garlic
- 1 red bell pepper
- 2 tomatoes finely grated
- 3 cups fish broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup Spanish round rice (short-grain rice) 190 grams
- 2 cod fillets 8 oz / 225 grams each
- sea salt & black pepper
- fresh parsley for garnish
Instructions
-
Heat a large fry pan with a medium heat and add in the olive oil
-
In the meantime, finely chop the onion, roughly chop the garlic and cut the red bell pepper into small bite-sized pieces
-
Add the chopped vegetables into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the grated tomato and season everything with sea salt and just a dash of black pepper, mix together and then simmer
-
After 3 to 4 minutes and the grated tomato has slightly thickened, add in the fish broth and saffron, raise to a high heat and give it a gentle mix, once it comes to a boil add in the rice, give it a mix so everything is evenly distributed and then place a lid on the pan and lower to a low-medium heat
-
While the rice is simmering prepare the fish, add the cod fillets over some paper towels and pat completely dry, then season with sea salt & black pepper on both sides and cut each fillet into small bite-sized pieces
-
After simmering the rice for 10 minutes (which in my case is 5 minutes short of the rice being cooked) remove the lid, add in the pieces of cod and gently mix them into the rice, place the lid back on the pan and simmer for another 5 minutes or until the rice and fish are cooked through, then remove from the heat and let the rice sit with the lid on for a couple of minutes, then remove the lid and gently fluff the rice with a fork
-
Transfer the rice into serving dishes and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Saffron I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Adriana
This dish was delicious; a definite keeper! We love all your dishes and the simplicity of making them. Looking forward to trying another one of yours. Thank you for sharing!
09 . Nov . 2024Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
10 . Nov . 2024Charles Pascual
27 . Oct . 2024This is a very nice dish. Straight-forward and easy-to-make recipe. I substituted chicken broth for fish broth because that’s what I had; otherwise, I followed the recipe as written. I served it with your Mediterranean black bean salad. Thank you, Albert.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
28 . Oct . 2024Owen
12 . Oct . 2024Albert,
My wife made this for dinner tonight. The saffron threads were so tasteful. The whole recipe was wonderful. Thank you, so much, for bringing this cuisine to the US. We are most appreciative of your culinary skills.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
13 . Oct . 2024Penny
I can no longer find your videos in your recipes.
11 . Oct . 2024Spain on a Fork
Towards the bottom of the post, right above the recipe card 🙂 Much love
12 . Oct . 2024Stephen Costanzo
10 . Oct . 2024Made this for dinner tonight. WOW. Simply amazing and yet so easy to make. My wife prefers shrimp so I used half cod and half shrimp. Both came out great. Thank you for sharing this, Albert!
Spain on a Fork
Happy to hear that! Much love 🙂
12 . Oct . 2024