Ling Cod, Spanish Style

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


 
Ling Cod, Spanish Style

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.

Wine Pairing: Viognier

Ingredients:                       Makes 4 Servings
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

Optional: Hot Chile Hot Sauce Recipe

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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