I’m back to my cooking-with-oranges shenanigans, though I doubt I ever took a pause on that, did I? Summer’s recipes included the zest of oranges in both my Syrian Meatball Stew, as well as a citrus caper dressing for heirloom tomatoes. This cod stew has the zest aaaand some, and I wouldn’t have it any other way. The sweetness of orange and vidalias becomes underwhelmed with the addition of olives, herbs, and fish. A beautiful sweet and salty dance.
You will need:
-2 long cod fillets, cut into 4-inch pieces
-1 med vidalia, halved and sliced
-3 garlic cloves, chopped
-red pepper flakes, as much as you’d like
-1/2 tsp cumin seeds
-1 cup cherry tomatoes, chopped
-3 strips orange zest
-1 tbs tomato paste
-1 cup white wine
-8 oz can tomato sauce plus 8 oz water
-1 cup castelvetrano olives, halved or kept whole
-1 slice of orange, halved
-few tbs minced herbs (parsley, cilantro, dill)
Preheat oven to 375 degrees.
We’re making the sauce first.
In a dutch oven under medium heat, saute your onion and garlic in olive oil for a couple of minutes, along with your red pepper and cumin seeds.
Stir in tomato paste, letting it caramelize in the olive oil for about a minute. Stir in your tomatoes and orange zest. Pour in the wine and allow it time to decrease by half in volume.
Stir in the tomato sauce and water. Nestle cod pieces and orange slices into the sauce. Drizzle olive oil onto the exposed pieces. Salt and pepper them too.
Leave it uncovered and bake for about 20 minutes, then broil for about 5-7.
Stir in herbs and serve with cooked veggies, salad, and/or rice.