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Lunch on the fly 20051012

Cod
Cooked rice
Misc fish/seafood
Seafood stock (or water and stock mix)
Vinho d'alho
Olive oil
Salt
Balck pepper
Basil
Oregano
Bay leaf


Preheat a skillet on medium-high heat and add oil.
Once oil has become heated add cod to skillet.
Add vinho d'alho to taste.
Cook fish on one side and flip.
About halfway through cooking the second side add stock or water and appropriate measure of stock mix. Stir.
Add basil, oregano and bay leaf.
Add pepper and salt to taste.
Allow to come to gentle boil.
Add rice.
Add any additional fish or seafood.
Add additional stock as required.
Allow stock to slowly reduce, the goal is to infuse the rice with the flavours of the other ingredients while poaching the cod and any other fish in the mix.

Once stock mixture has almost completely reduced and fish is poached serve in a bowl.

Disfrutad.