Warm salad with rice and cod

Votes: 4

Time: 40 min.
Complexity: easily
Servings: 6 - 8

A detailed recipe for this Portuguese dish with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g salted cod (soak, rinse, dry and cut into pieces)
450 g cooked long-grain white rice
200 g frozen green peas
3 medium tomatoes, seeded and chopped
1/2 head of iceberg lettuce
6 hard-boiled eggs
170 g of olives
3 tbsp plus a little more Portuguese olive oil
2 cups chopped onion
Salt and ground black pepper
2 tablespoons chopped garlic
1 cup chopped green onions
2 tablespoons finely chopped fresh parsley leaves
1 tbsp crushed red pepper
Juice of 1 lemon

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat 3 tablespoons of olive oil in a large skillet. When hot, add the onion. Season with salt and pepper. Sauté until golden brown, about 3-4 minutes. Add the garlic, green onions, parsley, peas, and tomatoes. Season with salt and pepper. Continue cooking for 2-3 minutes, until the tomatoes are soft.
Add the cod and crushed red pepper. Continue cooking for 3 minutes, stirring constantly. Remove from heat and transfer to a bowl. Add the rice and lemon juice, mixing thoroughly. Drizzle with olive oil, just enough to keep the rice moist. Adjust seasonings as needed. Arrange the lettuce leaves on a platter. Spoon the rice salad onto the leaves. Garnish with eggs and olives.

Categories:

recipe / Salads / Warm salads / Salads with pasta and cereals / Salads with fish / Portuguese cuisine / Emeril Lagasse

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