Spanish cod and rice chowder
6
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
Uncooked onion(s)
1 large
Garlic
2 medium clove(s)
Paprika
1 tsp
Green bell pepper(s)
1 medium
Red bell pepper(s)
1 medium
Vegetable broth
3 cup(s)
Canned diced tomatoes
14.5 oz
Quick cooking brown rice
1 cup(s)
Fresh thyme
1 Tbsp
Saffron
0.5 tsp
Uncooked Pacific cod
1 pound(s)
Olives
6 large
Fresh parsley
0.25 cup(s)
Black pepper
0.125 tsp
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.
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