4

Spanish Cod and Rice Chowder

Total Time
46 min
Prep
20 min
Cook
26 min
Serves
4
Difficulty
Easy
Quick-cooking brown rice comes in convenient boil-in-a-bag packets (four 1-cup packets to a box).
Ingredients

olive oil

2 tsp

uncooked onion(s)

1 large, chopped

garlic clove(s)

2 medium clove(s), minced

paprika

1 tsp

green pepper(s)

1 medium, seeded and chopped

sweet red pepper(s)

1 medium, seeded and chopped

fat free 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

olive(s)

6 large, chopped

fresh parsley

¼ cup(s), fresh, chopped

black pepper

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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