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Spanish cod and rice chowder

4
Points®
Total Time
46 min
Prep
20 min
Cook
26 min
Serves
4
Difficulty
Easy
Have some comforting bowls of this chowder ready for your family tonight in just 46 minutes. Each filling bowl contains delicate cod, filling brown rice, bell pepper and tomatoes all in a rich-yet-light saffron broth. Great for cold nights at home or for a casual dinner party, this recipe comes together quickly in one-pot, in part thanks to quick cooking brown rice which cuts the time of traditional rice significantly. Serve with a bit of crusty bread to mop up any leftover broth or add a quick green side salad to complete the meal. Take leftovers to work for a wonderful and warming lunchtime treat.

Ingredients

Olive oil

2 tsp

Onion

1 large, chopped

Garlic

2 clove(s), minced

Paprika

1 tsp

Green bell pepper

1 medium, seeded and chopped

Red bell pepper

1 medium, seeded and chopped

Vegetable broth

3 cup(s), or fish broth or bottled clam juice

Canned diced tomatoes

14½ oz

Quick cooking brown rice

1 cup(s)

Fresh thyme

1 Tbsp, fresh, chopped or 1 teaspoon dried

Saffron

½ tsp, threads, crushed (optional)

Uncooked Pacific cod

1 pound(s), or haddock, cut into 1-inch pieces

Olives

6 olive(s), large, chopped

Fresh parsley

¼ cup(s), fresh, chopped

Black pepper

⅛ tsp, freshly ground, or to taste

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion, garlic, and paprika. Cook, stirring frequently, until softened, about 3 minutes. Add the green and red bell peppers and cook, stirring frequently, until softened, about 6 minutes.
  2. Add the broth, tomatoes, rice, thyme, and saffron; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 8 minutes.
  3. Add the cod and olives; return to a boil. Reduce the heat and simmer, covered, until the cod is just opaque in the center, about 4 minutes. Stir in the parsley and ground pepper just before serving. Yields scant 2 cups per serving.

Notes

Regular brown rice takes 40 minutes to cook, so we use convenient quick-cooking brown rice, which cooks in about 8 minutes.Omit the olive oil, spray the Dutch oven lightly with nonstick spray, and reduce the amount of fish to 3/4 of a pound to save a POINT per serving.

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