Pacific rock cod stewed with oranges, tomatoes, and olives
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | cup | Thinly-sliced red onions |
| 1 | tablespoon | Slivered fresh garlic |
| ¾ | cup | Canned diced tomatoes in juice |
| ¾ | cup | Dry white wine |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
| 2 | tablespoons | Slivered Kalamata or Nicoise olives |
| 2 | mediums | Oranges; peeled and cut into segments |
| 1 | pounds | Rock cod fillets |
Directions
In a large saute pan, heat the olive oil over medium heat and saute the onions and garlic, stirring occasionally, until the onions are just beginning to brown (about 3 minutes). Add the tomatoes, wine, salt, and pepper and simmer for 2 minutes. Stir in the olives and oranges and simmer 1 minute longer. Lay the fillets over the mixture in a single layer, cover the pan, and simmer on moderate heat until the fish is just cooked through, about 3 to 4 minutes. Serve immediately, spooning some of the onion mixture on top of the fish. This recipe yields 4 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9655 broadcast 08-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.