|Lovely green herbs at the market|
1 large filet of cod
2 small shallots, chopped
1 tsp olive oil
2 small garlic cloves, smushed and diced
1/4 cup parsley, coarsely chopped
1 cup dry white wine
2 cups cool water
|Fresh vegetables at the Nancy market|
salt and pepper to taste
a few fennel seeds, if you happen to have some laying around
1. Salt and pepper both sides of your filet. You may want to cut it into two smaller pieces before poaching.
2. In deep frying pan, saute garlic in olive oil for a few minutes, and then add shallots.
3. Once shallots are beginning to soften, add just a splash from your cup of white wine.
4. Once the wine has evaporated, add the parsley and let cook for a minute.
5. Add the rest of the wine, lemon juice, and water to the mixture and bring to a simmer. Salt and pepper to taste, and add a few fennel seeds if you have some.
6. Once simmering, add the fish pieces. If the liquid covers the fish, you're all set to poach for about 7 minutes. If not, gently turn the fish after about 3 minutes to be sure that it cooks through.
7. After the fish is finished, you have a few choices. You might eat it on its own with veggies and discard the liquid, or you could use the delicious broth as a little soup to have with it. Or, you might add a cup of water with 1 tablespoon of corn starch in it to thicken the sauce into a little fish gravy. I also had some leftover shrimp laying around, which I added to my little sauce. Delicious!
Serve with vegetables, or, as a friend in Nancy did, make a cauliflower au gratin (recipe to come sometime soon) to serve with the fish. All the white on the plate is gorgeous!
|Fish market at Nancy|