| 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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