Long Grain Rice with Stockfish – Arros Amb Bacalla – Arroz Con Bacalao

Bacalao, stockfish, is the name given to the cod in Mallorca, which is preserved by salting and drying already on the fishing boats and sold at every market. It is very popular with the islanders and is made into extremely tasty dishes.

Important in the preparation of bacalao is the removal of the bones and the extensive soaking – at least twelve hours – changing the water a few times.

Cut the fish into portions, rinse thoroughly and soak for 12 hours, changing the water at least twice. Rinse the fish thoroughly one more time, dry it and debone it as much as possible. Rinse and dry the spring onions and cut them into fine rings. Peel and finely chop the garlic.

Rinse and dry the parsley and chop the leaves.

Blanch (scald) the tomatoes with boiling water, peel and dice the flesh. Heat the oil in a dish or greixonera and cook the parsley, spring onions, garlic and tomatoes in a sofrit. Add the stockfish and cook briefly. Add saffron, long grain rice, cloves, paprika and pepper, stew briefly and extinguish with about 1/2 l of water so that the long grain rice is well covered. Bring everything once briefly to a boil and cook at low temperature for about 20 minutes, stirring occasionally.

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