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.

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