Cook rice according to package directions, omitting salt and fat. Drain.
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.
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.
Went together super-quick, and I would happily serve this to guests. Thank you laebrown - I probably wouldn't have bothered with brown rice but it really made the dish. Used way too much lemon--read recipe wrong and had an especially juicy Meyer lemon --- but it made it taste so bright that I'd do it again. Toasted and chopped whole almonds instead of sliced. "Fresh" cod (previously frozen) from supermarket seafood case fell apart in pan during the browning step, but who cares, it's stew. I also removed it, made the sauce, and put it back in at the last minute. Going in the keeper file for sure.
Fantastic, fast, and easy- perfect for a weeknight, or weekend meal when you want a great meal. I used canned heirloom tomatoes, and served with sautéed baby potatoes, green beans and carrots. Very flavorful.
Made fish to recipe except to avoid overcooking the cod, removed the pieces before starting on the broth and returned to skillet at the end for about 3min. Subbed white rice cooked with about 1/8tsp Spanish saffron, finished with parsley & almonds. Great, distinct flavors & textures, good presentation. Served with crusty bread & CL's quick kale with bacon. Very good
excellent, cold night meal. Had to use frozen fillets also, took them out after the initial sauteeing then added them back into tomato-onion mixture to finish cooking. Used a brown and wild rice blend, great combo with the tomato fish stew and toasted almonds.
We really enjoyed this recipe - even though cod seems to have become pretty rare and we had to end up using frozen fillets. Substituted green onions for the shallots, and followed everything else. Came out great, and the brown rice is really a keeper on this one - it added a nutty flavor that really complemented the almonds and fish. Enjoyed with a pinot grigio. Also makes great leftovers, just be sure to store the fish and rice separately. Yum! :D
Made this for the second time tonight with rave reviews from my family. this is amazing healthy comfort food. I think next time I will substitute cilantro for the parsley....my family loves cilantro. I add about an extra 1/4 lb of cod. yummmmmmy