Rock Cod (also known as a scorpion fish) is a type of rockfish that is firm, lean, mildly-flavored.  Cod is a popular fish with a low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).

Cod feed on mollusk, crabs, starfish, worms, squid, and small fish. Some migrate to warm water in winter to spawn. A large female lays up to five million eggs in mid-ocean, a very small number of which survive.  Pacific rockfish are the most common near-shore fish on North America's West Coast. More than 70 different varieties of this bass-like fish swim around the shorelines down to depths of 300 feet or more.

Cod can range in size from 1½ to 100 pounds. The fish is available year-round and comes whole (excellent for stuffing and baking), and in large pieces or fillets (fresh or frozen). Cod cheeks and tongues are considered a delicacy, as are scrod, young cod weighing less than 2½ pounds.

Cod can also be preserved by smoking, salting or drying. Salt cod is an important staple in many tropical and European countries such as Italy, where it's called Baccalà, and France, where it's used in a popular dish called Brandade de Morue.

Pacific Rock Cod Stewed With Oranges, Tomatoes and Olives
Serves 4
•    2 Tbsp. Extra Virgin Olive Oil
•    1/2 c. thinly-sliced Red Onions
•    1 Tbsp. slivered fresh Garlic
•    3/4 c. canned diced Tomatoes in juice
•    3/4 c. dry White Wine
•    1/2 tsp Salt
•    1/4 tsp freshly-ground Black Pepper
•    2 Tbsp. slivered Kalamata or Niçoise Olives
•    2 medium Oranges, peeled and cut into segments
•    1 lb Rock Cod fillets
Directions
1.    In a large sauté pan, heat the olive oil over medium heat and sauté the onions and garlic, stirring occasionally, till the onions are just beginning to brown (about 3 minutes).
2.    Add in the tomatoes, wine, salt and pepper and simmer for 2 minutes. Stir in the olives and oranges and simmer 1 minute longer.
3.    Lay the fillets over the mix in a single layer, cover the pan, and simmer on moderate heat til the fish is just cooked through, about 3 to 4 minutes.
4.    Serve immediately, spooning some of the onion mix on top of the fish.