Piperade with cod

Name: piperade with cod
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Spanish
Ingredients: 4 el olive oil; 2 onions finely chopped; 1 toe garlic finely chopped; 1 tomato in cubes; 1 Red pepper in pieces; 250 ml chicken bouillon from tablet; envelope saffron threads; 125 g risotto rice pack 500 g; 250 g cod fillet in 2 pieces; 2 to stick serrano ham; tl chili powder

A tasty Spanish recipe. The main course contains the following ingredients: fish, olive oil, onions (finely chopped), garlic (finely chopped), tomato (diced), red pepper (in pieces), chicken broth (from tablet), saffron threads, risotto rice (pack 500 g), cod fillet (in 2 pieces), serrano ham and chili powder.

Ingredients

Directions

Heat 2 tbsp oil and bake three quarters of the onion with the garlic on low heat until golden.
Add the cubes of tomato and the peppers.
Smother the vegetables with the lid on the pan over low heat for 15 minutes until done.
Add pepper and salt.
Meanwhile, bring the stock with the saffron to the boil.
Heat the rest of the oil in a frying pan and fry the rest of the onion golden yellow.
Bake the rice grains with stirring for 2 minutes.
Pour in the stock and cook the rice covered over low heat according to the instructions on the package.
Rub the pieces of cod with salt and pepper and wrap each slice of fish with a slice of ham.
Place the pieces of fish between the vegetables and cook them gently in 8 minutes.
Season with chili powder and serve with the yellow rice..