Cod In Red Wine Recipes

COD IN RED WINE SAUCE

Steps:

• Heat 1 teaspoon of the butter and the oil in a large skillet over medium heat. Add the cod and sauté just until cooked through, about 2 minutes per side, turning the cod carefully with a wide spatula. Remove the cod to a plate and keep warm.
• Place the shallots in the skillet and sauté until softened, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the skillet with a wooden spoon, until reduced by half, about 5 minutes. Stir in the vinegar and port. Cook for 1 minute longer. Cut the remaining teaspoon of butter into small pieces and whisk it into the sauce. Season with the salt and pepper. Strain.
• Spoon the sauce into the center of 4 plates. Top with a cod fillet and sprinkle with parsley. Serve immediately.

COD IN RED WINE

Steps:

• 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 into deep plates over rice, potatoes or garlic croutons.

COD WITH RED WINE MUSHROOM SAUCE

Steps:

• Pat fish dry with paper towels; season with salt and pepper. Coat each piece of fish with flour.
• Fry the fish, in batches in hot oil until cooked through and golden brown, about 2 minutes on each side. Drain on paper towels and transfer onto a platter.
• Remove all but 1 tablespoon of oil from the pan. Add shallot and mushrooms and sauté until mushrooms begin to soften, about 3 minutes.
• Add the garlic and 1 teaspoon flour. Stir for a minute and then add the stock and red wine. Bring to a boil for a minute or two, until sauce starts to thicken.
• Turn off heat and then add lemon juice and butter, whisking until butter has melted and sauce is glossy.
• Pour mushroom sauce over the fish. Sprinkle with chopped parsley.

COD IN RED WINE

Steps:

• 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.