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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

Ingredients

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 flakes3 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

Instructions

1
In a small bowl, mix together salt, paprika, and black pepper. Sprinkle evenly over pieces of fish.
2
Heat your largest skillet over medium high heat.
3
Add oil to pan and coat pan evenly.
4
Add fish to pan and cook 3 minutes. Gently flip fish over and move it towards the outside of the pan if possible.
5
Add shallots, red pepper, and garlic; cook, stirring a few times - 4 minutes
6
Stir in tomatoes, broth, wine, and thyme.
7
Move some fish back towards the center and evenly distrubtu the sauce through the skillet. Bring to a simmer and cook - 6 minutes.
8
Add 1 tablespoon parsley and lemon juice; stir gently to combine.
9
Remove thyme sprig.
10
Cook rice according to package instruction – usually 3 minutes.
11
Combine rice, 2 tablespoons parsley, a  mixture in each of 4 shallow, warmed bowls.
12
Top  with 1- 2 pieces of fish and tomato mixture and a little broth.
13
Sprinkle with any remaining parsley.