Cod Bordelaise

Name: Cod Bordelaise
Ingredients: 2 tablespoons unsalted butter; 1/2 cup finely chopped shallots; 12 ounces sliced seasonal mushrooms; 2 sprigs thyme; 1/2 bottle dry red wine; 1 recipe Seared Cod; 6 sprigs flat-leaf parsley, leaves finely chopped; 1 tablespoon extra-virgin olive oil; 4 (6-ounce) center-cut cod fillets, skin left on; Salt and freshly ground black pepper; 4 cloves garlic, lightly crushed; 4 sprigs thyme; 1 tablespoon unsalted butter

13 ingredients

10 steps

Ingredients

2 tablespoons unsalted butter
1/2 cup finely chopped shallots
12 ounces sliced seasonal mushrooms
2 sprigs thyme
1/2 bottle dry red wine
1 recipe Seared Cod
6 sprigs flat-leaf parsley, leaves finely chopped
1 tablespoon extra-virgin olive oil
4 (6-ounce) center-cut cod fillets, skin left on
Salt and freshly ground black pepper
4 cloves garlic, lightly crushed
4 sprigs thyme
1 tablespoon unsalted butter

Directions

1

Make the Bordelaise Garnish: Melt the butter in a large skillet over medium-high heat.
2

Add the shallots and cook until translucent, about 5 minutes.
3

Add the mushrooms and thyme and cook 5 minutes longer.
4

Add the wine and cook until the liquid is reduced by half.
5

Discard the thyme.
6

Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat.
7

Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme.
8

Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more.
9

Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
10

Spoon the Bordelaise Garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.