Lightly coat the cod with olive oil and sprinkle with Camargue fleur de sel.
Cook in a preheated oven at 250°C for about 5 minutes, until the fish is golden.
In a saucepan, combine white wine, white vinegar, and finely chopped shallots. Let it reduce until thickened.
Add a touch of cream and, if necessary, a bit of fish stock powder to enhance the flavors. Season with salt and pepper to taste.
Pour one volume of our Camargue PGI organic black long-grain rice into five volumes of boiling salted water.
Cook covered over medium heat for 35 minutes, then drain.
Finally, plate the dish, lightly sprinkle with paprika for a pop of color, and garnish with fresh parsley sprigs.
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