Photo: John Autry; Styling: Leigh Ann Ross
Yield
Serves 4

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.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat. Drain.

Step 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.

Step 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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Ratings & Reviews

Easy and good

DelphineS
November 10, 2017
I wasn't a huge fan of the almonds in the rice, but otherwise I enjoyed this dish.  Would make again.

Aeboston's Review

Rebecca
October 24, 2011
N/A

pdxcook's Review

EBrophey
March 25, 2012
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.

gingham's Review

lcarruthers
October 24, 2011
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.

laebrown's Review

daneanp
February 23, 2012
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

DelphineS's Review

substance
February 17, 2013
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.

substance's Review

AriaVagabond
December 06, 2011
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's Review

laebrown
October 27, 2011
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.

EBrophey's Review

gingham
December 08, 2011
N/A

KristiLouRich's Review

JustSomeGuy
November 15, 2011
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.