Recipe Courtesy of St. Supéry Culinary Team
Cut two 6 oz portions of fresh cod. In a bowl add the red wine, herbs, garlic and shallots then submerge the cod in to marinate for up to 3 hours refrigerated.
In a sauce pot, add the fish, mushrooms, olives, shallots, garlic, herbs, pour half of the red wine, add some salt and black pepper. Bring this up to a gentle simmer over low heat while basting the fish with the wine. Once the fish is just cooked through, remove to a serving bowl, add in the butter and swirl in to melt into the cooking wine. Pour this over the fish and enjoy.
