Ling Cod Spanish Style

Ling Cod, Spanish Style

Matthew All Recipes, Chile Recipes, Fish Fillet Recipes, Seafood Recipes 0 Comments

Ling Cod, Spanish Style

Makes 4 Servings
wine WINE PAIRING
Viognier

Savory, tangy, earthy, fruity (but not too sweet), this dish is filling, but not heavy.  Really delightful, this recipe was a staff favorite during the shoot.

Ling Cod, Spanish Style
INGREDIENTS
  • 1lb of Ling Cod, skinned & boned
  • Blend Chile Powder Recipe
  • 1lb Fingerling Potatoes, halved lengthwise
  • 1 Shallot, Sliced
  • ¼ cup Dry White Vermouth
  • 16oz Jarred Tomatoes
  • 1 Orange, cut into Supremes (how to cut citrus supremes)
  • 1 Jar Roasted Red Peppers, drained & cut into thin strips (julienne)
  • ¼ cup Arbequina Olives
  • 2 tbsp Extra Virgin Olive Oil
  • Salt
  • Additional Extra Virgin Olive Oil for Garnish
  • Toasted Crusty Bread

DIRECTIONS

1

Preheat your oven to 400°F.
2

Cut the ling cod into four 4oz portions.
3

Lightly crust the cod portions with chile powder & lay them into a hot oiled skillet over high heat.
4

Sear the cod, turning as necessary, until cooked through.
5

Put the fingerling potatoes in a wide, oiled heavy skillet, cut-side down. Sprinkle them with a half tsp of salt.  Fry them, turning as necessary, until browned.
6

Move the potatoes to a baking dish & roast them in the oven until cooked through (5-10 minutes).
7

When the cod has cooked, remove it from the pan and add the sliced shallot. Cook until the shallot slices brown, then deglaze the pan with the vermouth.
8

Simmer until the vermouth has evaporated, then pour in the tomatoes (with their juice) along with the sliced roasted red pepper, orange supremes, arbequina olives & 2 tablespoons of extra virgin olive oil.
9

Simmer until the tomato juice mixture has reduced by half.
10

Plate the ling cod pieces in shallow bowls with the potatoes. Pour some of the tomato sauce around & over them.  Drizzle with a little bit of the hot sauce & extra virgin olive oil.  Serve with toasted crusty bread.

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