150 g chopped onion
100 g chopped leek
3 sliced garlic cloves
2 bay leaves
200 ml extra virgin olive oil
400 g Lugrade Bacalao Berets
380 g Carolino rice
1,8 L bacalao broth
50 g unsalted butter
Juice and zest of 1 lime
Juice and zest of 2 tangerines
15 g mint
Salt to taste
Start by preheating the oven to 150°C.
Place the berets in a stainless steel container and cover them with olive oil. Bake them for 6 minutes to confit. After this time, remove the berets, strain the olive oil, and set both aside.
Heat some of the reserved olive oil in a saucepan. Add the chopped onion, sliced garlic, chopped leek, and bay leaves, and sauté until the ingredients are golden brown. Then add the Carolino rice to the sautéed mixture and stir well. Gradually add the Bacalao broth, stirring gently to ensure that the rice absorbs the broth.
When the rice is almost al dente, add the confit berets and mix well. Add the butter and the juices of the lime and the tangerines, as well as the zest from the same fruits. Turn off the heat, season with salt to taste, and mix in the mint leaves.
