I'm very proud of this one. Confession: this was the first time I have ever cooked with wine. I know, silly, crazy, but I'm not a big drinker (I think alcohol tastes like poison, pretty much, with a few exceptions, like some beers or champagnes). I was always afraid the food would end up tasting like alcohol. But after my culinary school adventure with fish stock (which had wine in it), I was ready to be brave.
I sauteed chopped onion and garlic in a bit of olive oil. I added chopped tomato, carrot, celery, cauliflower and broccoli and let them soften a bit, maybe two minutes. I added 1/2 cup of wine, pinch of salt and pepper and let it simmer away for a few more minutes. I finished it with a tablespoon of tofu cream cheese to make it creamy, poured it over a raw piece of cod, which I popped in the oven, with the sauce (to keep the fish moist) and baked at 400 degrees for 20 minutes, covered.
It came out perfect! The wine simply added a lovely depth (it was a Chardonnay). I served it with corn pasta that was tossed with a bit of olive oil, lemon and Romano cheese.