COD WITH GREEN PEA COULIS AND BACON

COD WITH GREEN PEA COULIS AND BACON image

Yield 4 Servings

Number Of Ingredients 8

4 thick bacon slices, cut into ½-inch pieces
2 Tbsp (¼ stick) butter
¼ cup minced shallots
1 8oz bottle clam juice
½ cup dry white wine
1¾ cups frozen petite peas (about 9oz), thawed
4 6oz 1-inch thick cod or sea bass fillets
All purpose flour

Steps:

Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour 2 tbsp drippings into small bowl (discard any remaining drippings). Melt 1 Tbsp butter with 1 Tbsp drippings in same skillet over medium-high heat. Add shallots; sauté 2 minutes. Add clam juice and wine; boil until slightly thickened, about 5 minutes. Add peas and simmer 1 minute. Puree pea mixture in processor. Season with salt and pepper. (Can be made 2 hours ahead. Set bacon and puree aside at room temperature.) Melt remaining 1 Tbsp butter with 1 Tbsp reserved bacon drippings in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Dust lightly with flour. Add to skillet; sauté until opaque in center, about 4 minutes per side. Transfer fish to plates. Add pea puree to drippings and bring to boil, stirring frequently. Spoon sauce around fish. Sprinkle with bacon.