Slow-Simmered Codfish Rice with Saffron
A comforting Spanish rice dish featuring tender cod simmered with saffron and aromatic vegetables, creating a rich and flavorful one-pot meal. This spanish-inspired spanish ready in about 45 minutes pairs finely chopped medium onion, diced red bell pepper, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500g, skin removed and cut into 2-inch pieces cod fillets
- 1, finely chopped medium onion
- 1, diced red bell pepper
- 3, minced garlic cloves
- 2, grated or finely chopped medium tomatoes
- 1 1/2 cups (300g) short-grain rice
- 4 cups (960ml) fish stock or water
- 3 tbsp olive oil
- 1/2 tsp, soaked in 2 tbsp warm water saffron threads
- 1 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pan over medium heat. Add 1 finely chopped medium onion, 1 diced red bell pepper, and 3 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
- Step 2: Stir in 2 grated medium tomatoes, 1 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Cook for 4 minutes until the mixture thickens.
- Step 3: Add 1 1/2 cups short-grain rice and stir to coat the grains in the sofrito mixture. Pour in 4 cups fish stock and the saffron threads soaked in 2 tbsp warm water. Bring to a boil.
- Step 4: Reduce heat to low, gently nestle 500g cod fillet pieces into the rice, cover, and simmer for 15-18 minutes until rice is tender and cod is cooked through.
- Step 5: Remove from heat and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Codfish Rice with Saffron take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Codfish Rice with Saffron?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped medium onion from drying out.
Can I substitute ingredients in Slow-Simmered Codfish Rice with Saffron?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Codfish Rice with Saffron for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Codfish Rice with Saffron?
Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
