Spanish-Style Cod in Tomato Broth

When mixing the mixture of shallots and broth, make sure that the fish does not fall apart. Choose wild Atlantic cod from Iceland, Maine, or the Arctic to ensure a sustainable selection. Eco-friendly choice.
Cook the rice according to the instructions on the package, without adding salt or fat. Drain the water.While the rice is cooking, preheat the skillet over high heat. Pour the oil into the pan; stir to coat. Combine salt, paprika, and black pepper; sprinkle evenly over the fish. Place the fish in the pan, skin side down; cook for 3 minutes or until lightly browned. Turn the fish over; reduce heat to medium-high. Add the shallots, red pepper and garlic; cook for 4 minutes or until the shallots are translucent, stirring occasionally. Add tomatoes, stock, wine and thyme; bring to a boil and cook for 6 minutes. Add 1 tablespoon of parsley and juice; mix gently. Discard the thyme sprig.Combine the cooked rice, remaining 2 tablespoons of parsley, and almonds. Place approximately 1/3 cup of the rice mixture in each of the 4 shallow bowls; top each serving with 2 pieces of fish and 1/2 cup of the tomato mixture.