Ingredients

1 onion
2 dl olive oil
salt and pepper to taste
2 cloves of garlic
400 g Carolino rice
100 g codfish
1l vegetable stock
1/2 glass of portwine
5 gr coriander

Preparation

In a frying pan, heat the olive oil, chopped onion and crushed garlic and fry for a while, then add the rice and stir well. Then add the portwine and when the alcohol has evaporated, start adding the broth little by little, keeping it very hot. Adjust the seasoning.

When the rice is al dente (after about 10 minutes), add the diced cod and chopped coriander. Stir well and add a little more broth to soften the rice.

(wait about 3 minutes). Adjust the seasoning, add a little olive oil and serve immediately, decorating the rice with a little coriander.