| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main, Dishes | 2 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Onion; thinly sliced | |
| 1 | Clove garlic; minced | |
| 1/2 | c | Red wine |
| 1/2 | c | Fish stock or clam juice |
| 1 | tb | Capers |
| 1/2 | ts | Dried thyme |
| Salt and freshly ground black pepper | ||
| 1/2 | c | Chopped parsley; packed |
| 1/2 | lb | Cod; cut in 1" pieces |
| 1 | tb | Butter; optional |
INSTRUCTIONS
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. Yield: 2 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6754 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 18:02:06 -0500 From: Gail Shermeyer <4paws@netrax.net>
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