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.
Spanish-Style Cod in Tomato Broth
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.
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- Calories: 348
- Fat: 9.3g
- Saturated fat: 1.2g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 1.9g
- Protein: 39.7g
- Carbohydrate: 26.5g
- Fiber: 3g
- Cholesterol: 63mg
- Iron: 1.2mg
- Sodium: 469mg
- Calcium: 91mg
- 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
- 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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