3cupsfinely shredded green cabbagepreferably savoy
Coarse or kosher salt and freshly ground pepper to taste
½cupfresh orange juicedivided
2cupslow-sodium chicken broth
2cupsfrozen shelled edamamedefrosted
66-ounce pieces skinless cod filets
¼cupminced Italian parsley
Heat the oil and butter in a large, deep skillet or large saucepan over medium high heat and add the scallions and cabbage. Season with salt and pepper and sauté for about 6 minutes, until soft and lightly colored. Sprinkle a couple of tablespoons of the orange juice over the cabbage, toss to combine and transfer to a bowl, and carefully wipe out the skillet.
Return the skillet to high heat and add the chicken broth and remaining orange juice, season with salt and pepper then turn the heat to high and bring to a simmer. Season the cod with salt and pepper, and place the cod and the edamame in the pan, cover, and poach until the fish is opaque and the edamame are tender, about 10 minutes in total.
Meanwhile scoop portions of the cabbage mixture onto 6 serving plates. Use a slotted spoon to remove the fish and edamame and place on each plate of the cabbage (don't worry about getting all of the edamame; they rest will catch up when the broth is ladled over). Allow the broth to return to a simmer and cook for another minute or so to reduce slightly, then ladle some of the liquid and any stray edamame over each serving.