1 tbsp butter

1/3 cup slivered almonds

1 cup white rice

1  1/2 cup chicken broth

1/3 cup green beans, sliced on an angle into 1inch pieces

1 tbsp extra virgin olive oil, plus more for drizzling

1/4 pound Spanish chorizo sausage, chopped

one  14.5-ounce can diced tomatoes with chiles

4 thick 6-ounce fillets of cod or other firm white fish

Salt and pepper

1 tsp sweet paprika or sweet smoked paprika

2 tbsp finely chopped flat-leaf parsley

1. In a medium saucepan, melt the butter over medium heat. Add the almonds; toast for 2 minutes. Add the rice; toast for 2 more minutes. Stir in the chicken broth and bring to a boil, then cover th pan, lower the heat and simmer for 13 minutes. Add the green beans and cook for 5 minutes longer. Fluff the rice with a fork.

2. While the rice is cooking, in a small saucepan, heat a drizzle of EVOO over medium heat. Add the chorizo and cook until the fat is rendered, about 2 minutes. Stir in the tomatoes and bring to a simmer, then lower the heat to low.

3. Season the cod with salt and pepper. Sprinkle the paprika and parsley on each side of the fish fillets. In a large skillet, heat 1 tbsp EVOO, 1 turn of the pan, over medium high heat. Add the cod and cook, turning once, until just firm and opaque, 6 to 8 minutes.

4. Top the cod with the chorizo tomato mixture and serve with the green bean rice.

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