Cod with red wine sauce

View all Recipes Edit this Recipe

Cod with red wine sauce
1 of 1 photo

Cod with red wine sauce

Added by: on Dec 13th, 2010
A deeply satisfying dish from eRecipe - juicy cod, a rich red wine sauce and creamy butter.
Prep Time:
55 min
Cook Time:
20 min
Ready In:
75 min



Original Recipe Yield: 4 servings


  • 6 tablespoons (75 g) unsalted butter
  • 4 pieces (6-oz/175-g) of thick, unskinned cod fillet
  • 1/4 cup (50 g) minced carrot
  • 1/4 cup (50 g) minced celery
  • 1/4 cup (50 g) minced onion
  • small pinch of ground allspice
  • small pinch of ground cloves
  • small pinch of grated nutmeg
  • large pinch of curry powder
  • 2 1/2 cups (600 ml) red wine
  • 2 1/2 cups (600 ml) Chicken Stock
  • 1 teaspoon sugar
  • 1 tablespoon all-purpose flour
  • Coarse sea salt and freshly ground black pepper
  • * LENTILS:
  • 1/4 cup (50 g) dried lentilles de Puy
  • 1 1/4 cups (300 ml) Fish Stock
  • 1 whole clove and 1 bay leaf
  • 2 slices peeled onion
  • 1/2 teaspoon salt
Nutrition Facts
Cod with red wine sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 1094

  • Total Fat: 93.9 g
  •     Saturated Fat: 58.5 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 262.6 mg
  • Sodium: 592 mg
  • Total Carbs: 31.1 g
  •     Dietary Fiber: 5.3 g
  •     Sugars: 5.8 g
  • Protein: 12.3 g

how is this calculated?

Get NI Widget Code
* Optional



Put all the ingredients for the lentils into a pan and simmer until tender. Drain. Discard the clove and bay leaf, then cover and keep warm.

Cod with red wine sauce


Scale the fish. Remove the head by cutting diagonally just behind the gills on both sides from under the pelvic fin around to the top of the head. This vvill retain all the fillet.

Cod with red wine sauce


Starting to the head end, cut through the skin slightly to one side of the backbone along the whole length of the fish, using a sharp, thin-bladed, flexible knife.

Cod with red wine sauce


Return to the head end and gradually cut the fillet away from the bones, keeping the blade as close to the bones as you can. When you reach the rib cage, if the bones are thick, continue to cut close to them until the fillet comes free. However, if the bones are fine, cut through them and remove them from the fillet with fish pliers or tweezers afterward.

Cod with red wine sauce


As you near the tail end, get the whole blade of the knife under the fillet. Rest the other hand on top of the fish and cut the remainder away in one clean sweep. Turn the fish over and repeat on the other side.

Cod with red wine sauce


Remove the thick bones from the fillets with fish pliers or tweezers.

Cod with red wine sauce


Trim up the edges at each fillet and cut away the thinnest part of the belly flap. Cut the rest of the fillet across into portion-sized pieces weighing 6 to 8 oz (175 to 225 g).


Melt 4 tablespoons (50 g) of the butter in a medium-sized pan and brush a little over the cod. Season the fish on both sides with sea salt and a little black pepper. Put it, skin-side up, in a greased baking pan.


For the sauce, add the carrot, celery, onion, and spices to the melted butter in the pan and fry over a high heat for about 10 minutes until the vegetables are well browned. Add the red wine, stock, sugar, and 1/4 teaspoon of salt. Bring to a boil and boil until the sauce is reduced to 3/4 cup (175 ml) and well concentrated in flavor. Strain the reduced sauce into a clean pan and keep warm.


Preheat the broiler. Broil the cod, about 4 inches (10 cm) from the heat, for 8 minutes, until the skin is well browned. Meanwhile, mix the remaining butter with the flour to make a smooth paste (beurre manie). Bring the sauce to a boil, then whisk in the paste, a little at a time. Simmer for 2 minutes until the sauce is smooth and thickened. Adjust the seasoning, if necessary.


To serve, spoon the lentils onto four warmed plates and place the cod on top. Spoon the sauce around the edge of the plate.


0 of 0 videos

Ratings & Reviews:



By: Serena on May 9th, 2012

Similar Recipe(s):

Chicken with Red Wine Sauce

Chicken with Red Wine Sauce

Submitted by: karen
Added on: Jan 13th, 2011
This abbreviated version of coq au vin is best made with red wine chicken stock, which is broth made exactly like brown chicken broth, except that red wine is used instead of water (but you can get by without it). Use a soft, low-tannin, low-acidic wine, such as a Merlotfrom Argentina. If you want to make this dish more like an authentic coq au vin, add the Burgundian garnish-the pearl onions, ..
Mushroom and Red wine Steak sauce

Mushroom and Red wine Steak sauce

Submitted by: KarenC
Added on: Feb 6th, 2016
I love mushrooms and Redwine with Steak so came up with this sauce, which is delicious.
Herb-Crusted Prime Rib with Red Wine Sauce

Herb-Crusted Prime Rib with Red Wine Sauce

Submitted by: Chef Ria
Added on: Oct 11th, 2010
As you can see from the photo, this method produces a tender, succulent prime rib roast while the garlic and herb crust adds incredible flavor. Prime rib should never be cooked more than medium-rare. Doing so toughens the meat. If some of your guests like it a bit more done, use a restaurant trick and simply pour the piping hot pan juices over the sliced meat, which will cook it more.
© . All Rights Reserved