Spanish Cod and Rice Chowder
Quick-cooking brown rice comes in convenient boil-in-a-bag packets (four 1-cup packets to a box).
2 teaspoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1 medium green pepper, seeded and chopped
1 medium red pepper, seeded and chopped
3 cups vegetable broth, or fish broth or bottled clam juice
14 ½ ounces canned diced tomatoes, (I used fire-roasted)
1 cup instant brown rice
1 tablespoon fresh thyme, fresh, chopped or 1 teaspoon dried
½ teaspoon saffron, threads, crushed (optional)
1 pound cod, or haddock, cut into 1-inch pieces
6 large olives, chopped
¼ cup fresh parsley, chopped
⅛ teaspoon black pepper, freshly ground, or to taste
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.
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.
• Prep: 20 Minutes
• Cook: 26 Minutes
Source: Weight Watchers (4 servings | scant 2 cups per serving)