True Cod wild caught off the coast of Oregon in a Mexican style stew.
The fresh fish is cooked in butter with salt and pepper. Remove the fish from the pan and keep warm.
In the same pan add some olive oil and cook onions, then add garlic, jalapeno, tomatoes, Mexican oregano, lime, and green olives.
White wine is added and reduced, then clam juice and canned tomato with juice is added. Then place the fish back in the pan to cook through.
Traditionally made with Red Snapper (Huachinango Veracruzano), this dish was delicious with the fresh caught True Cod.
‘Too Hot Tamales’ Susan Feniger and Mary Sue Millikin inspired this recipe. They make theirs with Sea Bass.