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Pacific Rock Cod Stewed with Oranges, Tomatoes, And Olives

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  • 2 tb Olive oil
  • 1/2 c Thinly-sliced red onions
  • 1 tb Slivered fresh garlic
  • 3/4 c Canned diced tomatoes in juice
  • 3/4 c Dry white wine
  • 1/2 ts Salt
  • 1/4 ts Freshly-ground black pepper
  • 2 tb Slivered Kalamata or Nicoise olives
  • 2 md Oranges; peeled and cut into segments
  • 1 lb Rock cod fillets


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 -
Recipe by: John Ash
Converted by MM_Buster v2.0l.