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Codfish with Shallots and Red Wine
| Codfish with Shallots and Red Wine |
Makes 4 servings
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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
slat and freshly ground white pepper
2 tablespoons finely chopped fresh chives |
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Preparation
Melt 1 tablespoon butter in a medium saucepan over high heat. Add the shallots and saute 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 saute 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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Fresh Codfish Daudet
| Fresh Codfish Daudet |
Makes 4 servings
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Ingredients
2 pounds cod fillets
2 cups milk
2 cups water
2 bay leaves
5 cloves garlic, peeled
3 sprigs fresh thyme (or 1/8 tsp. dried)
1 pound boiling potatoes
2 cups virgin olive oil
salt and freshly ground white pepper
2 tablespoons Nicoise olives |
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Preparation
Combine fish, milk, water, bay leaves, garlic and thyme in a 4-quart pot and bring to simmer. Let simmer 12 minutes.
Boil potatoes in salted water to cover until tender. Drain, peel and mash. Remove fish from broth and combine with potatoes, mixing with a wooden spoon. Add enough of the cooking liquid to lighten the mixture. Beat in the olive oil, a very small amount at a time, mixing in each additional before adding the next as though making mayonnaise. After all the oil is incorporated, season to taste with salt and pepper.
Arrange on a serving platter or in individual bowls and decorate with olives.
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