Shredded Salt Cod Rice with Peppers and Olives

Name: Shredded Salt Cod Rice with Peppers and Olives
Prep time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Méditerranéenne
Ingredients: 250 g shredded salt cod (soaked 24 hours); 2 cups rice; 1/2 yellow bell pepper, diced; 1/2 red bell pepper, diced; 1 onion, diced; 1 ripe tomato, seeded and diced; 3 garlic cloves, crushed; 1/2 cup pitted olives; 4 cups hot water; Dried chili flakes, to taste; Salt, to taste; Saffron, to taste; Olive oil, to taste; 1 sprig fresh basil; 1 sprig fresh oregano

By Marie Lefebvre · Updated November 1, 2026

A vibrant and comforting one-pan dish featuring tender shredded salt cod, colorful bell peppers, briny olives, and saffron-kissed rice. This Mediterranean-inspired recipe delivers bold, satisfying flavors with minimal fuss — perfect for a hearty family dinner.

Prep⏱️ 50 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

250 g shredded salt cod (soaked 24 hours)
2 cups rice
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 onion, diced
1 ripe tomato, seeded and diced
3 garlic cloves, crushed
1/2 cup pitted olives
4 cups hot water
Dried chili flakes, to taste
Salt, to taste
Saffron, to taste
Olive oil, to taste
1 sprig fresh basil
1 sprig fresh oregano

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Directions

1
Soak the shredded salt cod in cold water for 24 hours, changing the water as often as possible to remove excess salt.
2
Drain the cod and simmer in a pot of water for 15 minutes. Drain, flake into pieces, and set aside.
3
Dice the bell peppers, onion, and tomato. Crush the garlic cloves. Tie the basil and oregano into a small herb bouquet.
4
Rinse the rice under cold running water until clear, then drain.
5
In a wide paella pan or large skillet, heat a generous drizzle of olive oil over medium heat. Sauté the garlic and onion until golden and fragrant.
6
Add the flaked cod, diced vegetables, chili flakes, saffron, herb bouquet, and salt. Stir gently and let everything simmer together for 10 minutes.
7
Stir in the rice and olives, mixing well to coat in the seasoned oil. Pour in the hot water, adjust salt, and cover the pan.
8
Cook over low heat for 18–20 minutes until the liquid is fully absorbed. Discard the herb bouquet, garnish with fresh basil, and serve immediately.

💡 Chef's Tip

Steep saffron threads in a tablespoon of warm water for 5 minutes before adding for a more vibrant color and aroma. Leftovers reheat beautifully with a small splash of water.