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
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.
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