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Black rice with fresh cod

Rice variation



4 persons


4 fresh Cod fillets
4 Garlic cloves
a small Lemon
Olive Oil
an orange Pepper
300 g of Ronaldo Rice Crafters
5 cl of White Wine
a packet of Cuttlefish ink
1 l of Fish broth
Salt and Pepper

The Rice

300g Ronado Rice

By RiceCrafters





Black rice with fresh cod

Turn the oven on to 200 degrees. Place an aluminum foil on the baking tray, brush with a little olive oil, place over the codfish fillets and sprinkle with some thyme sprigs, 2 cloves of garlic crushed, water with the lemon juice, a dash of olive oil, salt and pepper. Close with another aluminum foil, sealing well, and bake in the oven for 10 minutes.

Meanwhile, sauté the remaining chopped garlic in a little olive oil, add the pepper cut into strips and let it sauté for one minute. Add the rice, let it fry a little.

Add the water with the wine.

Add the ink, stir well and add the stock until the rice is cooked.

Once ready, remove the codfish fillets from the aluminum and pour in the rice the cooking juices.

Chip the fish and serve it with the rice.

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