Chardonnay Curry Poached Cod with Fennel and Red Pepper
When you think white wine, you think fish. Light and refreshing dishes that go hand-in-hand with a cool glass of Chardonnay. This dish takes on a bold spice, curry, but delicately blends it with cream, butter and wine so that there is only a hint of curry peeking out from behind the rich sauce. Fennel and red pepper liven up the recipe, and buttery-firm cod soaks up all the flavor. While butter and cream provide richness, this recipe won’t weigh you down.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Author Kath Younger
Ingredients
1poundcod cut into 4 filets
1bulb fennel
1red bell pepper
2cupsChardonnay
1cupheavy cream
3ouncesbutter or 3/4 of a stick plus 1 teaspoon for veggies
½teaspoonsalt plus ¼ teaspoon for veggies
¼teaspoonyellow curry powder
Instructions
Start by slicing red pepper and fennel.
Heat a skillet with a lid to medium high and melt 1 teaspoon butter. Add veggies and ¼ teaspoon salt and sauté until beginning to brown, about 5 minutes.
Add wine followed by cream, butter and curry. Stir to combine and melt butter.
Bring sauce to boil then reduce to medium and simmer for 5 minutes.
Arrange fish in skillet, add lid and cook for about 8-10 minutes, until fish flakes with a fork in the thickest part.
Plate fish and spoon sauce with veggies on top.
Serve with brown rice and garnish with fennel fronds.