Prep 25 mins
Cook 0 mins
This recipe is from Michele Urvater, who used to host a show on the Food Network. Any mild-flavored, firm-fleshed fish can be substituted for the cod.
- 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
- 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).
- 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.
- 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).
- Adjust seasoning and spoon into deep plates over rice, potatoes or garlic croutons.