Monthly Archives: July 2023

My Mothers Garlic Rice with Fish

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From Albert Bravia:

For the rice I used Spanish bomba rice. Which is the one that´s typically used to make paella. You can substitute for arborio rice or any type of short-grain rice. For the fish I used cod fillets I bought frozen and thawed out. You can also use fresh cod here as well as any other type of firm white fish.

TIPS & TRICKS to make this Recipe: Once you add the hot broth into the pan with the rice, mix it every 3 to 4 minutes. This is going to help release the starch in the rice, which at the end gives the dish a slightly creamy texture.

My Mothers Garlic Rice with Fish

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=ucXkMujbIAQ&t=8s

Ingredients

  • 4 cups vegetable broth 960 ml
  • 1 cup Spanish round rice 180 grams
  • 3 tbsp extra virgin olive oil 45 ml
  • 8 cloves garlic
  • 2 cod fillets 8 oz / 250 grams each
  • pinch sea salt
  • dash black pepper
  • fresh parsley

Instructions

  1. Add the broth into a sauce pan and heat with a medium heat
  2. At the same time, heat a large fry pan with a medium heat and add in the olive oil
  3. While the oil is heating, thinly slice the cloves of garlic, then add them into the pan with the hot oil, mix every 20 to 30 seconds so all the garlic evenly sautees
  4. After 4 to 5 minutes and the slices of garlic are lightly browned, add in the rice and season with sea salt & black pepper, mix continuously, after dry cooking the rice for 2 to 3 minutes, gently add in the simmering broth, mix together and then mix every 3 to 4 minutes
  5. In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut into 1 inch (2.50 cm) bite-sized pieces
  6. About 12 minutes after adding the broth and most of it has been absorbed by the rice, but there is still plenty of broth left, add in the pieces of cod, evenly mix them around, then place a lid on the pan and lower to a low medium heat, simmer for 3 to 5 minutes or until the rice and fish are cooked though
  7. Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!
    To learn more about these oils and to purchase visit www.apollooliveoil.com.

Polyphenols Make the Difference

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Polyphenols Make the Difference

A research review, published in the journal Nutrients, emphasizes the critical role of phenolic compounds in the health benefits of extra virgin olive oil (EVOO) that are not found in other grades of olive oil. The study systematically reviewed articles published between 2000 and 2003 that compared EVOO to low-fat diets and other oils. It concluded that daily consumption of EVOO can improve various risk factors for chronic diseases, such as reducing blood pressure, blood glucose, oxidation, and LDL cholesterol, while increasing HDL cholesterol.

The lead author, Mary Flynn, stressed that EVOO is a unique food with a wide range of health benefits that cannot be attributed solely to its monounsaturated fat content. Phenolic compounds in EVOO provide these advantages, making it superior to other types of olive oil. The researchers found that EVOO also supports weight loss, and more research is needed to identify the most protective phenols and the required amount in the oil for maximum benefit.

The study’s authors hope that these findings will influence public health policies surrounding nutrition and clarify misconceptions about cooking with EVOO. The review suggests that two tablespoons of EVOO per day can improve chronic disease risk factors in as little as three weeks. The article emphasizes that achieving these health benefits requires a minimum of 150 ppm of total phenols. In contrast, all Apollo olive oils exceed this threshold, with over double the amount. Setting ourselves apart from other producers, we proudly publish our polyphenol levels each year, showcasing the exceptional health-enhancing attributes of our oils.