Red Wine Poached Cod ala Nage

Recipe Courtesy of St. Supéry Culinary Team


12 oz Fresh Pacific Cod filet portions

2  C St. Supéry Red Wine

4 oz Mushrooms, sliced

2 Tbl Olives, Kalamata, halved

2 tsp Shallots, minced

1 Garlic Clove, slivered thin

1 Thyme, fresh sprig

1 ea Bay Leaf

2 Tbl Butter

Salt-to taste

Black Pepper, fresh ground, to taste


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.

Reviews (0)

There are currently no reviews for this recipe. Why don't you leave one of your own?

You must be logged in to leave a review. Log in here.