Cod with Shallots and Cream Sauce
Enjoy this cod with shallots and cream sauce recipe for months now. It pulls together in less than 30 minutes, requires minimal dishes, and always pleases in a big way.
- 6 tablespoons olive oil
- 2 pounds wild-caught cod
- 1/2 cup organic all-purpose flour
- Sea salt
- 4 tablespoons butter
- 4 shallots
- 4 tablespoons dry white wine
- 1/2 cup heavy cream
- Sea salt and freshly ground pepper
- Parsley for garnish
Heat the olive oil in a large cast iron skillet over medium-high heat. Get it hot, baby. The trick it golden fish is to heat your oil and skillet properly before putting the fish in. Don't underheat. Don't.
Slice your shallots thin and set them aside.
Lay the cod out on a piece of parchment (or the wrapper it came in). Sprinkle it liberally with the flour and a few generous pinches of salt.
Into the hot oil goes the cod... about 3 or 4 minutes per side is all.
The cod should be nice and golden. Once it's cooked, move it to a baking sheet and place in a 200 degree oven while you whisk together the sauce.
Turn that heat down a little bit and add in the butter to your skillet. Let the shallots soften for about 5 minutes in the butter.
After the shallots are soft, add in the wine. Let the wine cook off for about 3 minutes in the pan at a low simmer.
Slowly add the cream to the skillet.
Add the parsley, salt and pepper to taste. Then add the fish to the sauce. Enjoy with your favorite side: rice, quinoa, and pasta are all great choices.