Fry in a slow fire the "ñora" and chop it in a mortar with the cloves of garlic. Add the salt, fry the cabbage and the potato in the same oil, then add the "ñora" that was already ground. Put some water and let it cook during 10 minutes.
Incorporate the fish, add the saffron and let it cook these ingredients for 10 or 12 minutes, next strain the broth. Rectify the salt.
Apart in a pot, fry slowly the rice in some oil and add it the fish broth. Let it cook for 18 minutes and let it to rest for 5 minutes before serving.