Ling Cod with Tomato and Orange

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We recently found this recipe using halibut in Real Simple magazine and decided to give it a go, but with ling cod instead. We loved it! For me, it was reminiscent of our favorite fish stew and was just as good the next day.

Ling Cod with Tomato and Orange Recipe

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  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4-6

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

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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.

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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.

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Showing 4 of 19 Comments

  • Steve Raw

    I thought this was just odd. Loved the idea of it, but when it came to eating it, it tastes aweful. The fish just doesnt’ work with the oranges and olives. Sorry!

  • Guy

    I loved this recipes. What style would you call this? It seems to have a little Mediterranean Spain feel?

    It does, doesn’t it? With the orange zest that gives it a Spanish touch. ~Elise

  • Kelly

    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.

  • Lois

    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!!!

  • Naomi

    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.

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