- 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