Cod in Red Wine (Mf)
- 2 tb Olive oil
- 1 Onion; thinly sliced
- 1 Clove garlic; minced
- 1/2 c Red wine
- 1/2 c Fish stock or clam juice
- 1 tb Capers
- 1/2 ts Dried thyme
- Salt and freshly ground
- -black pepper
- 1/2 c Chopped parsley; packed
- 1/2 lb Cod; cut in 1" pieces
- 1 tb Butter; optional
Heat the olive oil in a skillet. Add onion and garlic and begin to saute.
Cover and cook until softened, about 5 minutes (if onions begin to stick
add a spoonful of water to the skillet and continue to cook).
Add the red wine, clam juice, capers, and thyme and bring liquid to a boil.
Simmer over low heat until reduced to 1/2 cup.
Right before serving bring the sauce back to a simmer and add the fish.
Cover and cook over very low heat until the fish is just cooked through,
about 5 minutes. Remove from heat and swirl in butter and parsley (don't
worry if fish falls apart).
Adjust seasoning and spoon in deep plates over rice, potatoes or garlic
croutons.
Yield: 2 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6754
Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 18:02:06 -0500
From: Gail Shermeyer <4paws@netrax.net>
Cover and cook until softened, about 5 minutes (if onions begin to stick
add a spoonful of water to the skillet and continue to cook).
Add the red wine, clam juice, capers, and thyme and bring liquid to a boil.
Simmer over low heat until reduced to 1/2 cup.
Right before serving bring the sauce back to a simmer and add the fish.
Cover and cook over very low heat until the fish is just cooked through,
about 5 minutes. Remove from heat and swirl in butter and parsley (don't
worry if fish falls apart).
Adjust seasoning and spoon in deep plates over rice, potatoes or garlic
croutons.
Yield: 2 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6754
Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 18:02:06 -0500
From: Gail Shermeyer <4paws@netrax.net>
