* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
18 %** NRVs
69 %** NRVs
**NRVs: Nutrient Reference values for one portion.
Per portion (g)***
177 Kcal / 745 KJ
668 Kcal /2811 KJ
of which saturates:
of which sugars:
*** This recipe contains 4 portions, the values correspond to one portion.
Montsià rice together with Mireia Carbó brings you this original rice with cod, bacon and sweet potato.
400 g Montsià Bomba rice
250 g cod
50 g bacon
1200 ml fish stock
1 green pepper
½ red pepper
1 sweet potato
2 tablespoons homemade fried tomato
salt and pepper
Dice the bacon and roast in a saucepan with a drizzle of oil. Remove the bacon and add the cod to the same pan as we roasted it. Cook it on both sides and then remove it.
Cut the peppers, onion and garlic into small cubes and sauté them in the pan, adding: first the onion and garlic, a few minutes later the peppers and finally, about 10 minutes later, the diced sweet potato.
Add the tomato sauce and cook for a few more minutes.
Add the Montsià Bomba Rice and fry it well with the rest of the ingredients.
In another pot, heat the fish stock with the saffron. Stop the fire when it starts to boil.
Once the broth is heated, it is time to gradually add it to the rice that we have fried. Add the cod and bacon and cook over high heat for about 18 minutes.
Season with salt and pepper. Let stand 5 minutes and serve.
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