4 cod steaks or cutlets
salt
pepper
2 tbsp (25 g) 1 oz butter or margarine
2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, crushed
4 oz (100 g) mushrooms, sliced
250 ml (8 fl oz) stock
4 tablespoons white wine or cider
2 to 3 tablespoons tomato paste
2 large tomatoes, skinned and chopped
1 bay leaf
parsley sprigs to garnish
salt
pepper
2 tbsp (25 g) 1 oz butter or margarine
2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, crushed
4 oz (100 g) mushrooms, sliced
250 ml (8 fl oz) stock
4 tablespoons white wine or cider
2 to 3 tablespoons tomato paste
2 large tomatoes, skinned and chopped
1 bay leaf
parsley sprigs to garnish
method
1. Rub the cod with salt and pepper, then grill, fry or poach, using the butter or margarine.
2. Meanwhile, make the sauce. Heat the oil in a saucepan and fry the onion and garlic until softened.
3. Add the mushrooms and fry for a further 3 minutes, then stir in the remaining sauce ingredients and bring to the boil.
4. Simmer for 10 to 15 minutes.
5. Discard the bay leaf and spoon the sauce over the cooked fish.
6. Garnish with parsley.
2. Meanwhile, make the sauce. Heat the oil in a saucepan and fry the onion and garlic until softened.
3. Add the mushrooms and fry for a further 3 minutes, then stir in the remaining sauce ingredients and bring to the boil.
4. Simmer for 10 to 15 minutes.
5. Discard the bay leaf and spoon the sauce over the cooked fish.
6. Garnish with parsley.
serving amount
serves 4
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more information
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