Red Wine Poached Cod ala Nage

Recipe Courtesy of Estate Chef Tod Kawachi


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.