Cod Poached in Wine

  • 1 cup white wine
  • 1 cup water
  • 2 bay leaves
  • 1 onion, quartered
  • 1/2 teaspoon thyme
  • 1/2 teaspoon white peppercorns
  • 8 parsley sprigs
  • 1/4 teaspoon red pepper flakes
  • 8 ounces tomato puree
  • 1/4 teaspoon saffron
  • 1 lemon juice, thinly sliced
  • 4 cod fillets

Place the water, white wine, bay leaves and onion into large heavy skillet. Tie the thyme, peppercorns and parsley in a layer of cheesecloth. Drop the pouch into the wine mixture.

Bring the mixture to a simmer over medium heat. Add the fish fillets. Cover the skillet and continue to simmer 8-10 minutes or until the fish is firm and flakes easily with a fork. Do not overcook.

Remove the fish to a serving platter, using a slotted spoon. Remove the cheesecloth bag, bay leaves and onion and discard.

Add the tomato puree and red pepper flakes to the liquid in the skillet. Bring the mixture to a boil, stirring to mix well; boil until the liquid is reduced by half. Add the saffron and 3 thin slices of the lemon; boil 1 minute longer.

Spoon the sauce over the fish fillets and garnish with the remaining thin lemon slices. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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