| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 27g | 4g | 68g |
| sugars | fibre | protein | salt |
| 8g | 5g | 35g | 1.6g |
Why I Love Portuguese Pataniscas with Tomato Rice
At the heart of my passion for food is the ability to bring the far reaches of the world into the comfort of our own kitchens. Thus, today we embark on a culinary adventure to Portugal, with a deliciously authentic yet simple recipe for Pataniscas with Tomato Rice. The resulting dish is a beautiful fusion of savoury salted cod, complemented by the tangy sweetness of tomato-infused rice.
About Pataniscas with Tomato Rice
Inspired by the seaside foods of Portugal, this dish reminds me of the joy of diving into food cultures that are rich and vibrant, yet seemingly underexplored. The balance of the light, crispy salted cod fritters (Pataniscas) and the comforting, aromatic tomato rice makes for a meal that’s hearty and satisfying.
I love this dish not only for its mouthwatering taste but also for its cultural significance. Drawing on the bustling fish markets and intimate family-run ‘tascas’ of Lisbon. This recipe was particularly influenced by the work of Chef Jose Revilla, who’s simplicity in showcasing his country’s abundant seafood truly resonates with my own culinary style.
A perfect Pairing
With its robust flavors and textures, Pataniscas with Tomato Rice pairs beautifully with a variety of dishes. Consider serving it alongside a bright, crisp salad – think fresh greens, sweet cherry tomatoes, and a zesty lemon vinaigrette. A great example to start off with could be this simple green salad recipe from Bon Appétit.
On the other hand, if you’re looking for a natural wine pairing to elevate your dining experience, a bottle of crisp, refreshing Vinho Verde (Portuguese green wine) would fit the bill perfectly. Look for one with bright mineral notes and a slight effervescence to balance the rich flavors of the dish. Here’s a recommended Vinho Verde from Wine Spectator for you to consider.
Bottom line, this recipe holds a special place in my heart because it reflects my personal ethos of celebrating global cuisines while staying true to their roots. It’s just the right blend of culinary exploration and comfort food. I hope you’ll be as charmed by this stimulating blend of tastes as I am.
What You’ll Need
- For the Pataniscas:
- 1 lb of salted cod
- 2 cups of all-purpose flour
- 4 large eggs
- 2 tablespoons of chopped fresh parsley
- 1 teaspoon of baking powder
- 1/2 teaspoon of black pepper
- 3 cups of canola oil for frying
- For the Tomato Rice:
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 2 cups of crushed tomatoes
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of chopped fresh basil
Method
Step One
Begin by preparing the pataniscas. Firstly, soak the salted cod in water for 24 hours, changing the water at least twice. Once it’s desalted, shred the cod into small pieces.
Step Two
In a mixing bowl, combine the shredded cod, all-purpose flour, eggs, chopped parsley, baking powder, and black pepper. Mix it all together until you have a thick batter.
Step Three
Heat the canola oil in a deep frying pan until it reaches 350 degrees Fahrenheit or 180 degrees Celsius. Use a tablespoon to scoop the batter and carefully drop it into the hot oil. Cook the pataniscas until they are golden brown on both sides, this usually takes about 3 minutes per side. Once done, remove them with a slotted spoon and drain on paper towels.
Step Four
While the pataniscas are cooking, you can start on the tomato rice. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced green pepper, and sauté until the vegetables are soft, which should take about 5 minutes.
Step Five
Next, stir in the crushed tomatoes, long-grain white rice, chicken broth, paprika, salt, black pepper, and chopped basil. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan. Let the rice simmer for 20 minutes, or until it is tender and has absorbed all the liquid.
Step Six
Once the tomato rice is ready, serve it as a side dish with the pataniscas. This dish is best enjoyed hot!
