O Arroz de Bacalhau com Grelos é um prato que sabe a tradição e a conforto. É uma daquelas receitas de tacho que reúne sabores marcantes de Portugal: o bacalhau fiel, o amargor característico dos grelos e um arroz cremoso que une tudo na perfeição. Simples, rústico e incrivelmente saboroso, é o prato ideal para uma refeição em família que aquece o corpo e a alma.

Ingredientes

  • 2 Lombos de bacalhau sem espinhas e cortados em pedaços com 2cm.
  • 300gr Arroz carolino.
  • 100gr Tomate em cubos.
  • 1 Colher de sopa de polpa de tomate.
  • 1 Litro de caldo de peixe
  • Azeite QB
  • 50gr Talos de coentros finamente picados.
  • 100ml Vinho branco.
  • 1 Mão cheia de grelos de nabo.
  • 1 Cebola finamente picada.
  • 3 Dentes de alho picados.
  • 1 Folha de louro.
  • Sal QB
  • Pimenta preta de moinho QB

Preparação

  1. Numa frigideira com o azeite bem quente e um dente de alho com casca esmagado, coloque os taquinhos de bacalhau com a pele virada para baixo, e frite até a pele ficar dourada e estaladiça. (reserve)
  2. Numa caçarola faça um puxado com a cebola, o alho, o louro e os talos de coentros, refresque com o vinho branco e deixe evaporar o álcool, junte o tomate em cubos e a polpa de tomate.
  3. Entretanto noutra frigideira salteie os grelos num fio de azeite e um dente de alho com a casca. (reserve)
  4. Acrescente o arroz ao puxado mexendo sempre.
  5. Junte o caldo de peixe bem quente e deixe cozer o arroz.
  6. Adicione os grelos salteados, o bacalhau, retifique os temperos e sirva bem quente.

Here is a classic taste of Portugal, translated for your dining table.

Cod and Turnip Green Rice (Arroz de Bacalhau com Grelos)

This hearty and flavourful rice dish is a perfect example of Portuguese comfort food. It’s a type of “arroz malandrinho” (which translates to naughty or wet rice), meaning it should be served loose and soupy, somewhere between a dry rice dish and a risotto. The combination of salty, flaky cod, the slightly bitter edge of turnip greens, and a rich tomato and onion base creates a wonderfully balanced and rustic meal that is deeply satisfying.

The key to this dish is building layers of flavour. Searing the cod first creates a beautiful crispy skin and adds depth to the final dish[1]. The sautéed turnip greens add a fresh, earthy component that cuts through the richness of the cod and the starchy rice. While the recipe uses *grelos de nabo* (turnip greens), you could substitute them with other robust greens like spring greens or kale if they are easier to find[2].

This is a true one-pot wonder, perfect for a nourishing family meal. It uses *Arroz Carolino*, a Portuguese short-grain rice that absorbs liquid well and becomes creamy, similar to Arborio rice, which makes a great substitute. Serve it piping hot straight from the pan, perhaps with a glass of crisp Portuguese white wine.

Ingredients

  • 2 Loins of salt cod, boneless and cut into 2cm pieces
  • 300g Carolino rice (or Arborio)
  • 100g Chopped tomatoes (fresh or tinned)
  • 1 tbsp Tomato purée
  • 1 Litre fish stock
  • Olive oil
  • 50g Coriander stalks, finely chopped
  • 100ml White wine
  • 1 handful of turnip greens
  • 1 Onion, finely chopped
  • 3 cloves of garlic, chopped
  • 1 Bay leaf
  • Salt, to taste
  • Freshly ground black pepper, to taste

Method

  1. In a frying pan with a generous amount of hot olive oil and a crushed garlic clove (skin on), place the pieces of cod skin-side down. Fry until the skin is golden and crispy. Remove the cod and set aside.
  2. In a large casserole pot, make a *refogado* (sofrito) by gently frying the onion, chopped garlic, bay leaf, and coriander stalks in olive oil until soft. Deglaze the pan with the white wine and let the alcohol evaporate. Add the chopped tomatoes and tomato purée and stir.
  3. Meanwhile, in another frying pan, sauté the turnip greens in a drizzle of olive oil with a whole garlic clove (skin on). Set aside.
  4. Add the rice to the casserole pot, stirring constantly for a minute to coat the grains.
  5. Pour in the hot fish stock and let the rice cook until tender, about 15-20 minutes.
  6. Stir in the sautéed turnip greens and the reserved crispy cod. Check the seasoning and add salt and pepper if needed. Serve immediately while hot.