Codfish with Shallots and Red Wine
Makes 4 servings
Ingredients:
5 tablespoons unsalted butter
6 shallots, chopped
2-3/4 cups light-bodied dry red wine
bouquet garni, consisting of 2 parsley sprigs, 1/2 bay leaf, 1 sprig fresh thyme (or 1/8 teaspoon dried) and 1 stalk celery
Pinch of cinnamon
Pinch of sugar
2 pounds codfish fillets
Salt and freshly ground white pepper
2 tablespoons finely chopped fresh chives
Preparation:
Melt 1 tablespoon butter in a medium saucepan over high heat. Add the shallots and sauté for 5 minutes, or until translucent but not brown.
Add the wine and bouquet garni and simmer for 20 minutes, or until reduced to 1 1/4 cups. Add the cinnamon and sugar and simmer for about 12 minutes, or until reduced to 1/3 cup. Set aside.
In a large skillet, melt 1 tablespoon of the remaining butter over high heat.
Add the codfish and sauté for 5 minutes on each side, or until nicely browned.
Bring the reserved sauce to boil and whisk in the remaining 3 tablespoons butter. Season to taste with salt and pepper.
Place a portion of fish in the center of each serving plate and spoon the sauce over. Sprinkle with chives.
Ingredients:
5 tablespoons unsalted butter
6 shallots, chopped
2-3/4 cups light-bodied dry red wine
bouquet garni, consisting of 2 parsley sprigs, 1/2 bay leaf, 1 sprig fresh thyme (or 1/8 teaspoon dried) and 1 stalk celery
Pinch of cinnamon
Pinch of sugar
2 pounds codfish fillets
Salt and freshly ground white pepper
2 tablespoons finely chopped fresh chives
Preparation:
Melt 1 tablespoon butter in a medium saucepan over high heat. Add the shallots and sauté for 5 minutes, or until translucent but not brown.
Add the wine and bouquet garni and simmer for 20 minutes, or until reduced to 1 1/4 cups. Add the cinnamon and sugar and simmer for about 12 minutes, or until reduced to 1/3 cup. Set aside.
In a large skillet, melt 1 tablespoon of the remaining butter over high heat.
Add the codfish and sauté for 5 minutes on each side, or until nicely browned.
Bring the reserved sauce to boil and whisk in the remaining 3 tablespoons butter. Season to taste with salt and pepper.
Place a portion of fish in the center of each serving plate and spoon the sauce over. Sprinkle with chives.
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