Cod in Red Wine

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.

• Ready In: 25 mins
• Serves: 2

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.