Cod Rice

Preparation:

Preparation: Wash the cod, dry it and cut it into small pieces. Peel the onion, clean the celery and remove any filaments; trim the carrot and peel it. wash onion, celery, carrot and chop them. Soften the mushrooms in a bowl with a little warm water. Blanch the tomatoes in a pot of boiling water, drain them, remove the skin, seeds and vegetable water and chop them coarsely. Saute the chopped onion, celery and carrot in a pan with 2 tablespoons of oil; add the mushrooms and brown them briefly, mixing them with a wooden spoon. Add the tomatoes, mix again and finally add the pieces of cod and the pine nuts. Add salt and pepper and continue cooking the preparation for about 20 minutes over a moderate heat, stirring occasionally. In the meantime, bring plenty of salted water to the boil in a large saucepan and cook the rice for about 10 minutes. Drain and toss with the cod and mushroom mixture; stir to mix the ingredients well. Brush a baking dish with a little oil, distribute the prepared mixture evenly; sprinkle it with the breadcrumbs and sprinkle it with the remaining oil. Place the dish in a preheated oven at 180 degrees and cook for about 15 minutes. Serve hot.