Cod with Chorizo and Almond-Green Bean Rice

Cod with Chorizo and Almond-Green Bean Rice
  • 4Servings


  • 1 tablespoon butter
  • 1/3 cup slivered almonds (a generous handful)
  • 1 cup white rice
  • 1 1/2 cups chicken broth
  • 1/3 pound green beans (a couple of generous handfuls), sliced on an angle into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
  • 1/4 pound Spanish chorizo sausage, chopped
  • 1 14 1/2 ounce can diced tomatoes with chiles
  • 4 thick 6-ounce fillets of cod or other firm white fish
  • Salt and pepper
  • 1 teaspoon sweet paprika or sweet smoked paprika
  • 2 tablespoons finely chopped flat-leaf parsley


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 the 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.

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.

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 tablespoon 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.