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Spanish-Style Cod with Tomatoes and Olives

  • All White Fish
  • Soup / Stew
  • Low saturated fat
  • Spanish / Portuguese
  • Easy
  • Active Time:30 min
  • Total Time:35 min
  • Servings:2-3
  • Difficulty:Easy
Photo by Julia Gartland

Fennel and orange are ubiquitous in Sicilian cooking. Here, the fennel is roasted alongside buttery sablefish until tender and served with a sweet-tart orange and toasted almond dressing. Fresh mint is a revelation here, but parsley is a fine substitute.


  • Salt and fresh ground pepper

  • 12 ounces small red potatoes, quartered

  • 1 portion lingcod (10 to 14 ounces)Available In Our Premium Subscription Box

  • 1 tablespoon extra virgin olive oil, plus more for drizzling

  • 1 teaspoon smoked or regular paprika

  • 1 medium shallot or ½ small red onion, halved and thinly sliced

  • ½ cup thickly-sliced, jarred roasted red peppers

  • 1 large garlic clove, very thinly sliced

  • ¼ cup dry white wine

  • 1 (15-ounce) can stewed tomatoes with their juices (or whole plum tomatoes, coarsely chopped)

  • ½ cup pitted green Spanish olives

  • Crusty bread for serving


Cook the Potatoes

Bring a medium saucepan of salted water to a boil over high heat. Add the potatoes and cook just until barely tender when pierced with a knife, 8 to 10 minutes. Drain and pat dry with paper towels.

Sear the Fish and Potatoes

Drizzle the fish lightly with oil, then rub with the paprika and a pinch each of salt and pepper. In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Add the fish and cook, turning once, until lightly seared, about 1 minute per side. Transfer to a plate.

Add the potatoes to the skillet and cook turning once, just until golden, about 3 minutes. Transfer the potatoes to the plate with the fish.

Simmer the Sauce

Add the shallot, roasted peppers, and garlic to the skillet, and cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the wine and simmer until the liquid evaporates, about 1 minute. Add the tomatoes and their juices along with ½ cup water. Season with salt and pepper and bring to a boil over high heat. Reduce the heat to medium and simmer until the liquid is slightly reduced, 5 to 7 minutes.

Finish and Serve

Nestle the fish, potatoes, and olives into the sauce. Cover partially, and cook until the fish is just cooked through, about 5 minutes.

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Pro Tips

Pair it Up

Pour any light and fruity white or rose from Spain, such as albariño or txakolina rosado.

Spice It Up

Add a pinch of crushed red pepper flakes for spice and jarred piquillo peppers for a more authentic flavor.

Change It Up

Turn leftovers into a quick and easy bouillabaisse by adding a bit of fish stock or clam juice and serving with crunchy crostini.

Lighten It Up

Filled with many heart-healthy fats, antioxidants, and lean proteins, this hearty and heart healthy stew is a nutritional powerhouse.