Portuguese Salt Cod with Cumin Rice Pilaf

Prep Rub cod all over with 1 tbsp kosher salt and rest 30 minutes in the fridge. Rinse thoroughly under cold water, pat dry, and cut into 4 chunks. Dice onion. Thinly slice 3 garlic cloves into chips and mince the other 3. Peel carrot and cut into matchsticks. Chop dried apricots into raisin-sized pieces. Toast cumin seed in a dry pan 60 seconds and crush coarsely. Pick parsley leaves. Cut lemon into wedges.

Sear Heat 2 tbsp olive oil in a heavy lidded pan over medium 90 seconds. Add sliced garlic and fry 90 seconds until chips turn deep gold and crisp. Lift to a paper towel-lined plate. Raise heat to medium-high.

Build 1 Add onion to the remaining oil and cook 4 minutes until soft and starting to gold. Stir in carrot, minced garlic, cumin, coriander, turmeric, 0.5 tsp salt, and pepper 90 seconds until carrot turns glossy.

Simmer Scatter rice across the pan and stir 60 seconds to coat. Add apricots, raisins, bay leaf, and chicken stock. Bring to a boil over high, reduce to lowest heat, cover, and simmer 16 minutes until liquid is absorbed and rice is just tender.

Build 2 Whisk paprika with 1 tbsp olive oil in a small bowl. Heat the remaining 1 tbsp olive oil in a small skillet over medium 60 seconds. Lay cod chunks in the skillet and sear 90 seconds per side until edges turn gold and the flesh just sets.

Plate Lay cod on top of the plov, drizzle paprika oil across the fish and rice, scatter crispy garlic chips and parsley, and serve with lemon wedges for squeezing.