Cod Chips with Cilantro Risotto

Directions

1. 1Heat oven to maximum heat.
2. 2On a baking sheet, add bay leaves and top with codfish pieces.
3. 3Drizzle with half the olive oil and put a garlic clove on top of each slice of codfish.
4. 4Watching carefully, bake for about 10 minutes, until cod releases the first gelatin (a white cream).
5. 5If fish pieces are very thick, double cooking time.
6. 6Do not over bake.
7. 7For the risotto, heat remaining olive oil in a pan and sauté onion until translucent.
8. 8Add rice and stir for about 1 minute.
9. 9Add remaining chopped garlic, wine and cilantro.
10. 10Stir until wine evaporates.
11. 11Gradually add hot water until rice is tender, stirring constantly.
12. 12Only use enough water to cook rice, discard any excess water.
13. 13After turning off the heat, add 1 tablespoon of butter.
14. 14To serve, arrange risotto on a plate and top with cod chips.
15. 15Drizzle with a little olive oil.
16. 16Garnish with sliced black olives.