Best White Wine Poached Cod Recipes

Cod with Herbed White-Wine Lemon Sauce image

Provided by Martha Stewart

Number Of Ingredients 9

1 medium shallot, finely chopped
1 cup dry white wine
2 lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds
6 tablespoons unsalted butter, cut into small pieces
1/4 cup capers, roughly chopped
1 teaspoon salt
Freshly ground black pepper
1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
4 (about 6 ounces each) codfish fillets

Steps:

Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

Poached Cod With Lemon-Butter Sauce image

Provided by Chef Kate

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs cod fish fillets
1 cup milk
1 1/2 cups water
1 bay leaf
4 sprigs fresh parsley
2 tablespoons fresh parsley, chopped
4 whole peppercorns
2 whole cloves
4 tablespoons unsalted butter
1/2 teaspoon garlic, minced
3 tablespoons shallots, minced
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

Cut cod fillets into four serving size pieces and place in large pan in one layer.
Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
Add the bay leaf, the parsley sprigs, peppercorns and cloves.
Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
Remove from the heat and add the minced parsley.
Taste the sauce and adjust seasoning.
Drain the fish and serve it hot with the lemon-butter sauce poured over it.