Just made this tonight - both my husband and I thought it was delicious! I thought it was a little spicy but I can't handle any heat, at all. The only thing we did different was instead of buying sliced almonds, we crushed some whole almonds we already had to add to the rice. I'm new to cooking fish but so far this is the best way I've tried to cook cod. Good with a side of green beans.
Spanish-Style Cod in Tomato Broth
Comments and Reviews 1-10 of 12
gingham Posted: 10/24/11
TaraKL Posted: 11/25/11
My whole family enjoyed this meal. The kids didn't mind the touch of heat. I added two more splashes of wine and fresh broccoli.
KristiLouRich Posted: 11/15/11
Perfect for my husband who is on a special diet. Omitted the almonds, as he can't have nuts and also used canned organic diced tomatoes with some of the juice drained off. We loved it and will make again.
substance Posted: 12/06/11
Toasted the almonds and replaced the shallot with sweet onion, more than called for. Also added extra smoked paprika. Husband usually doesn't love tomato heavy dishes, but this one was a winner.
JustSomeGuy Posted: 10/27/11
This was a great dish, mild heat, great seasoning and easy to do. I substituted wild rice for the brown rice to lighten the dish, and ensured my almonds were toasted prior to use.
AriaVagabond Posted: 11/01/11
I made this last night. I used 1 can of diced tomatoes instead of fresh, and I put some dried thyme instead of using a sprig. My husband loved it. We will definitely make this again. So easy!
lcarruthers Posted: 11/27/11
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
laebrown Posted: 02/23/12
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
carolfitz Posted: 10/02/12
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
DelphineS Posted: 02/17/13
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.
Ghentheath Posted: 01/26/13
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.
pdxcook Posted: 03/25/12
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.