Cod with red wine sauce

5

by: Cali Chef






A deeply satisfying dish from eRecipe - juicy cod, a rich red wine sauce and creamy butter.




ingredients

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serves: 4

6 tablespoons (75 g) unsalted butter

4 pieces (6-oz/175-g) of thick, unskinned cod fillet

1/4 cup (50 g) minced carrot

1/4 cup (50 g) minced celery

1/4 cup (50 g) minced onion

small pinch of ground allspice

small pinch of ground cloves

small pinch of grated nutmeg

large pinch of curry powder

2 1/2 cups (600 ml) red wine

2 1/2 cups (600 ml) Chicken Stock

1 teaspoon sugar

1 tablespoon all-purpose flour

Coarse sea salt and freshly ground black pepper

LENTILS:

1/4 cup (50 g) dried lentilles de Puy

1 1/4 cups (300 ml) Fish Stock

1 whole clove and 1 bay leaf

2 slices peeled onion

1/2 teaspoon salt

Nutrition Facts
Cod with red wine sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 1094

  • Total Fat: 93.9 g
  •     Saturated Fat: 58.5 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 262.6 mg
  • Sodium: 592 mg
  • Total Carbs: 31.1 g
  •     Dietary Fiber: 5.3 g
  •     Sugars: 5.8 g
  • Protein: 12.3 g
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preparation

1.  Put all the ingredients for the lentils into a pan and simmer until tender. Drain. Discard the clove and bay leaf, then cover and keep warm.

2.  Scale the fish. Remove the head by cutting diagonally just behind the gills on both sides from under the pelvic fin around to the top of the head. This vvill retain all the fillet.

3.  Starting to the head end, cut through the skin slightly to one side of the backbone along the whole length of the fish, using a sharp, thin-bladed, flexible knife.

4.  Return to the head end and gradually cut the fillet away from the bones, keeping the blade as close to the bones as you can. When you reach the rib cage, if the bones are thick, continue to cut close to them until the fillet comes free. However, if the bones are fine, cut through them and remove them from the fillet with fish pliers or tweezers afterward.

5.  As you near the tail end, get the whole blade of the knife under the fillet. Rest the other hand on top of the fish and cut the remainder away in one clean sweep. Turn the fish over and repeat on the other side.

6.  Remove the thick bones from the fillets with fish pliers or tweezers.

7.  Trim up the edges at each fillet and cut away the thinnest part of the belly flap. Cut the rest of the fillet across into portion-sized pieces weighing 6 to 8 oz (175 to 225 g).

8.  Melt 4 tablespoons (50 g) of the butter in a medium-sized pan and brush a little over the cod. Season the fish on both sides with sea salt and a little black pepper. Put it, skin-side up, in a greased baking pan.

9.  For the sauce, add the carrot, celery, onion, and spices to the melted butter in the pan and fry over a high heat for about 10 minutes until the vegetables are well browned. Add the red wine, stock, sugar, and 1/4 teaspoon of salt. Bring to a boil and boil until the sauce is reduced to 3/4 cup (175 ml) and well concentrated in flavor. Strain the reduced sauce into a clean pan and keep warm.

10.  Preheat the broiler. Broil the cod, about 4 inches (10 cm) from the heat, for 8 minutes, until the skin is well browned. Meanwhile, mix the remaining butter with the flour to make a smooth paste (beurre manie). Bring the sauce to a boil, then whisk in the paste, a little at a time. Simmer for 2 minutes until the sauce is smooth and thickened. Adjust the seasoning, if necessary.

11.  To serve, spoon the lentils onto four warmed plates and place the cod on top. Spoon the sauce around the edge of the plate.

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Serena

5