« Becca's Jambalaya | Recipe Home | Italian Pot Roast »

Print Options

Ling Cod with Tomato and Orange

Posted by Elise on Feb 22, 2007

Filed under Main Course, Quick, Seafood, Wheat-free

Ling Cod with Tomato and Orange

We recently found this recipe using halibut in Real Simple magazine and decided to give it a go, but with ling cod instead. Mom and I loved it, dad wasn't so sure. For me, it was reminiscent of our favorite fish stew and was just as good the next day.

Print Options

Ling Cod with Tomato and Orange Recipe

Ingredients

1 Tbsp olive oil
1 medium yellow onion, thinly sliced
1 cup green olives, pitted and halved
2 Tbsp grated orange zest
2 medium navel oranges, peeled, segmented, membranes removed
1 28-oz can diced tomatoes, undrained
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 lbs ling cod or cod fillets, cut into 2-inch pieces
1/4 cup of fresh dill, chopped, or 1 Tbsp dried dill

Method

lingcod-orange-tomato-1.jpg lingcod-orange-tomato-2.jpg

1 Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes, until softened. Add the olives, orange zest, orange segments, tomatoes, salt and pepper. Cover and simmer for 10 minutes.

lingcod-orange-tomato-3.jpg lingcod-orange-tomato-4.jpg

2 Add the fish to the pan. Spoon sauce over the fish. Cover and cook for an additional 7 minutes, until the fish is just cooked through. Sprinkle with dill and serve.

Serves 4-6.

Indexed: Cod, Fish, Halibut, Ling Cod, Seafood

  • Print (no photos)
  • Print (with photos)
  • Share on Facebook

You might also like...

17 Comments

This looks sooooo delicious! You almost make me crave for fish, and it's only breakfast time ;-)

Posted by: Martine la banlieusarde on June 20, 2006 3:46 AM

Hi Elise.

I just want to remind your readers that overfishing is an environmental problem whose solution is in people's hands every time they buy seafood. Here is some helpful information from the Monterey Bay Aquarium that you might want to include with this recipe:

If you choose to use Halibut, be sure to buy wild-caught Pacific Halibut, not trawl-caught Atlantic Halibut.

When is comes to Cod, the only sustainable harvest comes from hook-and-line catch Pacific Cod and hook-and-line Sablefish/Black Cod.

More excellent consumer information on the impact of over fishing and what fish to avoid and which varieties to eat can be found on the Monteray Bay Aquarium web site. They also have an excellent pocket guide there that you can print out and keep in your purse to refer to at the supermarket or restaurant.

Posted by: house wren on June 20, 2006 4:39 AM

I am usually wary of fish, especially fish stews. They and I have a rocky history. Plus, it's harder to get REALLY fresh fish here in the Sac area, rather than in SF (where they just have to walk down the street. i hope they appreciate it).

Posted by: Garrett on June 20, 2006 2:35 PM

Welcome back!

This recipe looks wonderful. Do you think it would work with lemon zest and maybe just a little bit of lemon instead of the orange zest and navel oranges? I think I'll try it and see...

Posted by: beckiwithani on June 21, 2006 5:09 AM

I made this recipe this past weekend using red snapper and cod. Although it was an interesting combination--for me and my boyfriend the olives, tomatoe, fish, onion part was great--but the orange was an odd element. I would not make it again with the orange.

Posted by: Sassy J on August 14, 2006 6:33 AM

Yum! I have tried this today and it was delicious! I had not expected the flavours to mix so well. Maybe I let it simmer a little too long - the orange segments were nearly dissolved and the orange taste was slightly too dominant. Still it was very good, and I will surely cook it again - maybe with a little less orange, but certainly not without. Thank you, Elise!

Posted by: Nina Zimmermann on November 18, 2006 12:17 PM

Olives, orange and tomato -- very Provencal! I love flavorful fish dishes like this. I'd even try it with salmon.

Posted by: lydia on February 23, 2007 5:27 AM

This sounds delicious! Did you cook it in a cast iron pan?

Posted by: Janet on February 23, 2007 6:54 AM

Oh, this sounds great. I love the combination of olives and oranges and frequently make a Batali lamb shank recipe that calls for black olives and oranges. So good. I will totally try this as a way to dress up some white fish!

Thanks!

Posted by: Katerina on February 23, 2007 8:04 AM

I love tomatoes! Well, guess that goes without saying. Thanks for the yummy sounding recipe, I needed a little inspiration...

Posted by: janelle on February 23, 2007 3:15 PM

This does seem simple! Will try. :D

Posted by: BuddingCook on February 23, 2007 9:30 PM

Elise,

This recipe looks delicious! Wow, ling cod and oranges? Sounds yummy.

Posted by: Fanny on February 23, 2007 9:37 PM

Not only a great fish soup recipe but also with pictures! :) Well done!

I love having fish soup but I never dared trying making any myself, save for Japanese fish stock for miso soup.

Do you think your soup could work without the tomatoes and using a cream base instead? I'll give it a try and let you know.

Thanks for the recipe :)

Posted by: Cassie on February 24, 2007 8:44 AM

Hi Elise, this is the first recipe I've made from your site since discovering it a little over a month ago and it didn't disappoint. With the exception of the addition of fresh dill at the end, I followed it to the letter. We served it over jasmine rice cooked in coconut milk; it was a great counterbalance to the bright flavors in the stew. Just what we needed on this dreary, rainy Monday. Thank you!

Posted by: Rosie on February 26, 2007 7:37 PM

Great recipe w/ a few minor changes...I omitted the oranges (per previous feedback) and only added 2 tsp. of orange zest and it was good...I can't imagine two full oranges in the recipe. In addition, next time I'll cut the amount of olives in half, as they can be a bit salty.

Posted by: Naomi on April 9, 2007 7:27 PM

What a delicious dish. Me and my boyfriend just bought some ling and didn't know what to do with it... but you came to the rescue! We didn't add the dill at the end I'm afraid-as we didn't have any. I found the olives really really complimentary to the dish. The orange segments had dissolved by the time of serving but there was a distinct orange/zesty taste. Very tasty, a lot of complimentary flavours combined. Also very simple! Thankyou!!!

Posted by: Lois on September 14, 2007 1:02 PM

Thanks for the innovative recipes and lovely photographs. Will try it for Passover, since not all guests like the traditional gefilte fish. Sounds simple and delicious, and here in the Mediterranean area all ingredients are readily available.

Posted by: Kelly on March 28, 2009 12:53 AM

Post a comment

(Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.)

Link to this recipe

Bookmark this page using the following link: http://simplyrecipes.com/recipes/ling_cod_with_tomato_and_orange/

Do you have a website? You can place a link to this page by copying and pasting the code below.

<a href="http://simplyrecipes.com/recipes/ling_cod_with_tomato_and_orange/">Ling Cod with Tomato and Orange</a>