Codfish Pataniscas

1. Cook the cod in a pan with water (when it starts to boil let it cook for about five minutes) and reserve the cooking water. Place the cod on a plate, let it cool a little, remove the skins and the bones and shred it in chips. Reserve.
2. In a bowl, dissolve the flour and pepper in a little water when cooking the cod, stir and then add the shredded cod together with the chopped parsley, the chopped onion, the egg and a little salt. Wrap everything very well and rectify the seasonings if necessary (if the dough becomes too liquid, add a little more flour.)
3. Put oil in a frying pan and let it heat up well. With the help of a tablespoon, place small portions of the dough in the pan and let it fry. After fries, place them on a plate on absorbent paper.
For rice:
4. Place the oil, the chopped onion, the chopped tomatoes and the chopped garlic in a pan. Let it cook on low heat until the tomato starts to be undone.
5. Add the rice, season with a little salt, stir with a wooden spoon and let it cook for about a minute. Pour the water (twice the volume of the rice), stir, bring to a boil and bake for about 10 to 12 minutes.
6. Serve the risotto with rice and grated carrot.