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Cod and green asparagus rice

Author: Les Cultures de chez nous
Preparation 30
Baking 20
Portions 4
Freezing No


  • 1000 ml (4 cups) of round rice
  • 300 ml (300 gr) of salted cod
  • A bunch of fresh green asparagus (not canned)
  • A handful of small peas
  • 4 tomatoes vines
  • 1 onion
  • 1/2 green sweet pepper
  • 1/4 red pepper
  • 1 Bird's eye chili
  • 2 to 3 garlic cloves
  • 2 branch of fresh parsley
  • 4 saffron twigs
  • Olive oil
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  • The day before, set cod in a large bowl of water to desalinate. Change water after an hour, since its water is already saturated with salt. Drain cod and crumble entirely while separating its fibers.
  • Slice asparagus into slices of about the lenght of two fingers side by side. Chop peppers and onion. Grate tomatoes.
  • With olive oil, roast peppers and onion in a large and flat pan (for rice based dishes), to which is added Bird's eye chili sliced into pieces.
  • Add asparagus and cook at high heat. When cooked, add cod and cook for another one minute while mixing well. Add grated tomatoes and cook until tomatoes water is evaporated. Aside, set water in a casserole and bring to a boil.
  • Peel garlic and remove central stem. Chop a bit of parsley. Set garlic, parsley and saffron in a mortar and crush until everything is homogenized. Add a ladle of boiling water and dissolves.
  • Add to the pan filled with rice, small peas, mortar contents and boiling water, until it rise the height of the handle. Mix everything. Simmer for 20 minutes. Cool down for 1 to 2 minutes, out of heat. Serve right away.

Chef's notes