Tuesday, November 22, 2011

Spanish-Style Cod in Tomato Broth

This recipe is from the November 2011 issue of Cooking Light, page 50 (the Super Fast section). I changed the recipe a little and we served ours with bulgur rather than brown rice since we were short on time.

1 cup dry bulgur (prepare per directions on package)
1 tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. smoked paprika
1/2 tsp. black pepper
1 1/2 pounds Atlantic cod fillets, cut into 8 pieces (we actually used a mixture of cod from our local organic food market and halibut from Vital Choice)
1/4 cup leeks, diced
1/8 tsp. red pepper flakes
4 large cloves of garlic, minced
1 14.5 ounce can of diced tomatoes (or a scant two cups diced tomatoes)
1/2 cup lower-sodium chicken broth
1/3 cup dry white wine or white cooking wine
2 thyme sprigs
2 tbsp. dried Italian Seasonings, divided
1/4 cup sliced almonds

How To:
Cook bulgur according to package directions. This will take about 20 minutes total. In the mean time, heat a skillet over high heat. Add oil to pan and swirl to coat. Add fish to pan (skin side down if applicable), sprinkle with salt, pepper, and paprika. Cook for 3 minutes or until lightly browned. Flip and season the other side similarly. Reduce heat to medium and add leeks, garlic, and red pepper. Cook about five minutes until leeks are tender, stirring occasionally (be careful not to break up the fish). Add tomatoes, broth, wine, and thyme and simmer for six minutes. Add 1 tbsp. Italian seasonings and stir gently to combine. Discard thyme sprig when done.

Combine bulgur, remaining Italian seasonings, and almonds. Place about 1/2 cup in a bowl and serve fish on top (2 pieces) with some broth (1/2 cup).

Comments: This actually was very fast and quick to prepare, probably ten minutes prep due to the chopping. You can serve the fish over brown rice (which takes about 45 minutes, so you'd have to start that earlier) or cous cous too. This was really good!
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