Saffron rice with stockfish and cabbage

Ingredients

• 500 g stockfish
• 1 stalk leek
• 350 g cauliflower florets
• 1 Garlic clove
• 1 ripe tomato
• 2 tbsp olive oil
• 1 tsp saffron (ground)
• 250 g Paella rice
• 1 l poultry broth
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Soak the stockfish for about 48 hours, changing the water at least six times. Then rinse, pat dry and cut into pieces.

2. 2.

   Wash, trim and slice the leek finely. Rinse and drain the cauliflower florets. Peel and mince the garlic. Wash, trim and grate the tomato flesh finely. Add cauliflower, leek and garlic to a hot pan with olive oil and sauté for 2-3 minutes. Add the tomato, cauliflower, fish, saffron and rice, mix well, then pour in the broth. Season with salt and pepper; from now on do not stir again.

3. 3.

   Simmer gently for about 20 minutes with the lid half‑closed until the rice is cooked and a brown crust forms on the pan bottom, reducing heat if necessary. Taste before serving.