Arroz de Bacalhau

1 1/2 cups bacalhau (dried salted cod fish)

2 tablespoons olive oil, divided
1 onion, chopped

2 tomatoes, finely chopped
1 green pepper, finely chopped

1 cup brown rice, uncooked
1 cup water
1 cup white wine

10-15 black olives
chopped parsley

Serves 4
In a bowl, cover the bacalhau with water. Rehydrate for at least 12 hours. Drain and rinse the fish, then peel off the skin and remove bones. Flake into bite-sized pieces. Set aside.

In a pan, heat one tablespoon of olive oil over medium heat. Add chopped tomatoes and fry for 2-3 minutes. Add green pepper and fry for another minute. Stir in brown rice, then add water and white wine. Cover with lid and cook over low heat, until rice is cooked and most liquid is absorbed.
Meanwhile, heat the other one tablespoon olive oil over medium heat. Add the onions and fry until they become translucent. Add the bacalhau flakes and fry until cooked, about 4-5 minutes. Take off the heat and set aside.

When the rice is done, stir in the bacalhau. Transfer to serving dish. Garnish with black olives and sprinkle with chopped parsley.

© Anja's Food 4 Thought. Recipe from