For 1 portion 120 unsalted cod fish (center loin) 100 unsalted cod ventreche. 40 gr of rice carnarolli. 20 gr of cod “tripa” blanched. 30 gr of fresh peas (maresme) 4 gr of cappers powder . 10 gr of shopped fresh spring onion. 2 cloves of garlic. 30 gr of olive oil. 3 dl of fish stock made with White fish.
Warm up the stock. Make a ordinari rice, start with garlic onion and tripa of cod. Make a 14 minuts cook in a dry way, add the peas at one minut before ends the cocción. Cook the ventreche in a vacuum bag for 12 minuts at 50 degrees with some drops of olive oil. cut the rest of the cod on dices of 2 cm and add to the rice allready out of the fire. Save the protein of the cod from the vacuum bag and emulsion until we have a merengue consistence. Mix the emulsion with the rice and serve with cappers powder and olive oil.
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