Cod with Fresh Tomato Sauce and Arborio Rice

Ingredients

• 1 cup arborio rice 
• 5  bay leaves 
• 0.3 teaspoon pepper red crushed
• 5 large garlic cloves minced
• 4 fillet halibut skinless
• 6 tablespoons olive oil extra-virgin
• 1  orange zest finely grated for garnish
• 5  oregano sprigs 
• 30 servings parsley chopped for garnish
• 0.1 teaspoon saffron threads crumbled
• 30 servings salt and pepper black freshly ground
• 3 pounds tomatoes coarsely chopped

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large, deep skillet, heat 1/4 cup of the olive oil.
2. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 1 minute.
3. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes.
4. Add the oregano and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 35 minutes. Discard the oregano.
5. Meanwhile, in a large pot of boiling salted water, combine the orange zest strips, bay leaves, cloves, rice and 1 tablespoon of the olive oil and cook until the rice is al dente, 15 to 18 minutes.
6. Drain the rice, discarding the zest, bay leaves and cloves. Return the rice to the pot.
7. Add the remaining 1 tablespoon of olive oil and season with salt.
8. Nestle the cod in the tomato sauce and cook, turning the fillets once, until just opaque throughout, about 12 minutes.
9. Spoon the rice into bowls and top with the cod and sauce.
10. Sprinkle with parsley and finely grated orange zest and serve.