Spanish-style cod in tomato broth from Cooking Light Magazine, November 2011 (page 50)

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Notes about this recipe

  • Laura on July 15, 2014

    Overall, I found this to be just ok and I wouldn't bother to make it again. Like the previous reviewer, I found the directions for cooking the fish to be a bit strange and definitely too long. So, I rubbed the fish fillets (barramundi) with the spice mixture and then broiled for 5 minutes and they came out perfectly. The broth itself was really lacking in interest. I did not add the almonds. Next time I'm in the mood for a similar, but much better dish, I'll use my gold standard recipe, Red Snapper, Veracruz Style from Epicurious: http://www.eatyourbooks.com/library/recipes/793456/red-snapper-veracruz-style

  • Delys77 on May 15, 2014

    The instructions on this would seem to indicate you should start the fish in the pan and then Cook the sauce in the same pan for another 10 minutes or so, which means you'd cook the fish for 16-20 minutes, far too long. I ended up cooking the sauce separately for about 30 minutes until it was reduced quite a bit. I then topped the rice with the pan fried fish fish and a generous portion of sauce. I left the almonds out but added saffron to the rice. On the whole the dish was very attractive and flavourful so I would say it was good but not great.

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