Spanish-Style Cod in Tomato Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When stirring the shallot and broth mixtures, be careful not to break up the fish. Look for wild Atlantic cod from Iceland, Maine, or the Arctic to ensure a sustainable choice. Sustainable Choice. Ingredients:
1 (3.5-ounce) bag boil-in-bag brown rice |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/2 teaspoon smoked paprika |
1/2 teaspoon black pepper |
1 1/2 pounds wild atlantic cod fillets, cut into 8 pieces |
1/4 cup sliced shallots |
1/8 teaspoon crushed red pepper |
3 large garlic cloves, thinly sliced |
1 1/2 cups chopped plum tomato |
1/2 cup fat-free, lower-sodium chicken broth |
1/3 cup dry white wine |
1 thyme sprig |
3 tablespoons chopped fresh flat-leaf parsley, divided |
1 tablespoon fresh lemon juice |
1/4 cup sliced almonds |
Directions:
1. Cook rice according to package directions, omitting salt and fat. Drain.
2. While rice cooks, heat a skillet over high heat. Add oil to pan; swirl to coat. Combine salt, paprika, and black pepper; sprinkle evenly over fish. Add fish to pan, skin side down; cook for 3 minutes or until lightly browned. Turn fish over; reduce heat to medium-high. Add shallots, red pepper, and garlic; cook 4 minutes or until shallots are translucent, stirring occasionally. Add tomatoes, broth, wine, and thyme; bring to a simmer, and cook 6 minutes. Add 1 tablespoon parsley and juice; stir gently to combine. Discard thyme sprig.
3. Combine cooked rice, remaining 2 tablespoons parsley, and almonds. Place about 1/3 cup rice mixture in each of 4 shallow bowls; top each serving with 2 pieces of fish and 1/2 cup tomato mixture.
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