STEP 1

Add the broth into a sauce pan and heat with a medium heat.

STEP 2

At the same time, heat a large fry pan with a medium heat and add in the olive oil.

STEP 3

While the oil is heating, thinly slice the cloves of garlic, then add them into the pan with the hot oil, mix every 20 to 30 seconds so all the garlic evenly sautees.

STEP 4

After 4 to 5 minutes and the slices of garlic are lightly browned, add in the rice and season with sea salt & black pepper, mix continuously, after dry cooking the rice for 2 to 3 minutes, gently add in the simmering broth, mix together and then mix every 3 to 4 minutes.

STEP 5

In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut into 1 inch (2.50 cm) bite-sized pieces.

STEP 6

About 12 minutes after adding the broth and most of it has been absorbed by the rice, but there is still plenty of broth left, add in the pieces of cod, evenly mix them around, then place a lid on the pan and lower to a low medium heat, simmer for 3 to 5 minutes or until the rice and fish are cooked though.

STEP 7

Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.