Mar 5, 2009

Baked Cod

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.

1 comment:

  1. oooo! congrats on your wine de-virginizing!!! i love wine pasta sauce. have you make vodka pasta sauce? just as good, i swear! (i like the creamy variety).