Preparation

Bring to a boil a large pan with the margarine and half the oil. When the margarine has melted, sauté one half of the onion. Add the rice, the broth and the carrot.
Then pour 4 cups (tea) of boiling water and let it simmer until the rice is almost dry. Apart, the boiling cod.
Remove the skin and the pimple and cut it into small pieces. Bring to a boil a pan with the remaining oil and onion. Sauté the cod for about 15 minutes.
Add parsley, chives, bay leaves, peppers and tomatoes. Cook over low heat until all the liquid evaporates. Taste the salt. Pour it into the rice cooker and mix well.
Place the mixture in a refractory form, sprinkle with cheese and place in a preheated oven to brown. Serve very hot.

Ingredients

  • 2 cups of rice
  • 2 finely chopped large onions
  • salt q.s.
  • 4 tablespoons of oil
  • 1 tablespoon chopped parsley
  • 500 g of cod soaked the day before
  • 1 large chopped carrot
  • 1 tablespoon chopped chives
  • 1/2 cup chopped tomatoes without skin and seeds
  • 1 cube of beef broth
  • 1 red pepper in strips
  • 1 green pepper in strips
  • 2 tablespoons of margarine
  • 1 cup of grated cheese
  • 1 spoon (coffee) of laurel powder