Ingredients
- 1 Tablespoon 1 Tablespoon olive oil
- 1 1 medium onion, diced (about 1 cup)
- 1 1 medium red bell pepper, diced (about 1 cup)
- 2 2 stalks celery, finely diced (about 1 cup)
- 4 cloves 4 cloves garlic, chopped (about 1 Tablespoon)
- 1/2 cup 1/2 cup dry white wine
- 1 Tablespoon 1 Tablespoon fresh thyme leaves
- 4 cups 4 cups low sodium chicken, fish or vegetable broth
- 2-1/2 2-1/2 to 3 cups extra virgin olive oil (enough to cover fish fillets)
- 4 4 Alaska Black Cod fillets (approx. 4 oz. each), fresh or thawed
- Salt and pepper, to taste
- Additional fresh herbs, for garnish
Servings:
Units:
Instructions
- In a stockpot, saut onion, red pepper and celery in 1 tablespoon olive oil until soft, about 5 minutes. Stir in garlic and continue cooking
- 5 minutes. Stir in wine and thyme. Add broth and cook 5 to 10 minutes, just until broth begins to reduce. Turn off heat, cover and keep
- warm.
- While vegetables are cooking, in a shallow high-sided, heavy pan or stockpot, heat 2-1/2 cups extra virgin olive oil over low heat until
- oil appears wavy. Season Alaska Black Cod fillets with salt and pepper. Add fillets to oil, making sure the fillets are covered, adding
- additional oil, if needed. Turn up heat to medium; poach 10 to 12 minutes, cooking just until fillets are fully opaque throughout.
- To serve, remove fillets with slotted spoon and place each fillet in a shallow soup or pasta bowl. Divide herbed broth over fillets;
- garnish with fresh herbs.
- *Substitute your favorite fresh herbs (parsley, basil, rosemary) for thyme, if desired.
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