Monday: Spanish Cod in Tomato Broth
“Mom, I could eat this every week.” Do I need to say more?
Serves: 4 Prep: 10 Cooking: 20
1(3 oz) bag frozen organic brown rice, for 2 cups cooked
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon black pepper
1 ½ lbs skinless cod fillet, cut into 8 pieces
1 large shallot, sliced
1/8 teaspoon crushed red pepper flakes
3 large garlic cloves, very thinly sliced
1 ½ cups halved grape tomatoes
1 cup chicken broth
1/3 cup dry white wine
1 thyme sprig
3 tablespoons chopped fresh flat-leaf parsley
1 ½ tablespoons fresh lemon juice
¼ cup sliced almonds
In a small bowl, mix together salt, paprika, and black pepper. Sprinkle evenly over pieces of fish.
Heat your largest skillet over medium high heat.
Add oil to pan and coat pan evenly.
Add fish to pan and cook 3 minutes. Gently flip fish over and move it towards the outside of the pan if possible.
Add shallots, red pepper, and garlic; cook, stirring a few times - 4 minutes
Stir in tomatoes, broth, wine, and thyme.
Move some fish back towards the center and evenly distrubtu the sauce through the skillet. Bring to a simmer and cook - 6 minutes.
Add 1 tablespoon parsley and lemon juice; stir gently to combine.
Cook rice according to package instruction – usually 3 minutes.
Combine rice, 2 tablespoons parsley, a mixture in each of 4 shallow, warmed bowls.
Top with 1- 2 pieces of fish and tomato mixture and a little broth.
Sprinkle with any remaining parsley.