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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Any mild-flavored, firm-fleshed fish can be substituted for the cod. Ingredients:
2 tablespoons olive oil |
1 onion, thinly sliced |
1 garlic clove, minced |
1/2 cup red wine |
1/2 cup fish stock or 1/2 cup clam juice |
1 tablespoon capers |
1/2 teaspoon dried thyme |
1/2 lb cod, cut into 1-inch chunks |
1/2 cup packed parsley, chopped |
1 tablespoon butter (optional) |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. 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).
2. 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.
3. 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).
4. Adjust seasoning and spoon into deep plates over rice, potatoes or garlic croutons.
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