Riz à la morue (arroz de bacalhau)

Instructions

1. Soak the desalted cod in cold water for 24 hours, changing the water several times, then cook it for 10 minutes in simmering water before flaking it.
2. Thinly slice the onions, chop the garlic and dice the pepper and tomatoes.
3. In a casserole, cook the onions in the olive oil for 8 minutes over medium heat, until translucent.
4. Add the garlic, pepper, tomatoes and paprika, then simmer for 10 minutes.
5. Stir in the rice and toast it for 2 minutes.
6. Pour in the hot water, add the bay leaf and flaked cod, then cook covered over low heat for 18 minutes, stirring occasionally.
7. Off the heat, cover and rest for 5 minutes, then scatter with chopped parsley and serve with a drizzle of olive oil.