500 g Lugrade bacalao tongues
320 g rice
3 onions
2 garlic cloves
100 g peppers
100 g tomatoes
200 ml lemon juice
100 ml olive oil
500 ml bacalao stock
Coriander sprig
Salt
Pepper
Bay leaves
Bacalao stock
500g Bacalao fishbones and skins
1 dl Olive Oil
4 cloves of garlic
200 g onion
100 g leek
2 bay leaves
3 l Water
Put the olive oil in a pan, add the rolled garlic and the diced onions. Let it braise very well. Add the bay leaves, the tomatoes and the diced peppers. Add the bacalao tongues (previously soaked). Rectify the seasoning with salt and pepper. Remove the tongues and set aside. Add the bacalao stock until it covers the previous preparation and let it boil. Add the rice and let it cook for about 8 minutes.
Just before the rice cooking time is over, add the bacalao tongues and finish by seasoning with lemon juice and chopped coriander to taste. (You can add a teaspoon of butter at the end).
Bacalao Broth
Put the olive oil, the garlic, the leek and the onions in a pan and let it braise. Then add the bay leaf and the bacalao skins and fishbone. Add the water and let it cook for 40 minutes. Pass the mixture through the colander and set the broth aside.
