Arroz con bacalao, limón y mantequilla

Ingredientes

• 1.5 lbs cod fillets, patted dry
• 1 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1/2 tsp smoked paprika
• 1.5 cups jasmine rice, rinsed
• 2.5 cups low-sodium vegetable broth
• 3 cloves garlic, minced
• 1 small shallot, finely diced
• 4 tbsp unsalted butter
• 1 large lemon, half juiced and half sliced into rounds
• 1/4 cup fresh parsley, chopped

Preparación

1. 1

   Pat your 1.5 lbs cod fillets completely dry. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp cracked black pepper, and 1/2 tsp smoked paprika.

2. 2

   In a deep skillet or pot, melt 2 tbsp of the butter over medium heat. Add the minced 3 cloves garlic and diced 1 small shallot. Cook for 2 minutes until translucent and fragrant.

3. 3

   Add the rinsed 1.5 cups jasmine rice to the pan. Stir constantly for 2 minutes until the edges of the grains look translucent.

4. 4

   Pour in the 2.5 cups low sodium vegetable broth and half of the lemon juice. Bring the mixture to a boil, then immediately turn the heat to low.

5. 5

   Place the seasoned cod fillets on top of the rice. Place the lemon rounds on top of the fish.

6. 6

   Place a tight fitting lid on the pan. Cook for 15 minutes until the rice has absorbed the liquid and the fish is opaque.

7. 7

   Remove the pan from the heat but keep the lid on for 5 minutes.

8. 8

   Carefully lift the fish onto a plate. Stir the remaining 2 tbsp butter and 1/4 cup fresh parsley into the rice.

9. 9

   Use a fork to fluff the rice. Place the fish back on top and drizzle with any remaining lemon juice.

10. 10

    Serve immediately while the butter is still velvety and shimmering.