Sautéd Cod With Mushroom, Garlic, And Vermouth is an easy fish dish that's made by first sautéing two different types of mushroom, garlic, and the vermouth. The addition of the porcini mushrooms is what gives the sauce the deep flavor. Once the sauce is cooks down the cod goes into the skillet and finishes cooking in the rich sauce.
Next time this delicious baked cod recipe made on a sheet pan.
It seems like it's been a long time since I've said ciao to all of you but you have been in my thoughts. This week we've been paying the piper for taking time off. . . .the weeds decided that our yard was a good place to take up residence . . . .
. . . . maple tree whirlybirds flew into our flower beds and sprouted everywhere . . . .
. . . . and the deer decided to feast on anything green.
No matter how much house or yard work there is . . . . we still have to eat. I made this the other night and it's one of our favorite recipes. The nice part about the recipe is that you don't have to limit yourself to the fish mentioned in this recipe. We already had cod in the freezer so that's what we used but you could easily use mahi mahi, pollock, haddock, sole, flounder, sea bass.
That is the case for a lot of fish recipes . . . . they can be very versatile and you can use whatever you like. In fact the recipe actually calls for Italian parsley but my herbs weren't planted yet and I didn't want to run to the grocery store after weeding all day . . . . so I used green onions instead.
Also the recipe called for a combination of white or Baby Bella ( cremini) mushrooms but I had dried Italian Porcini mushrooms that I wanted to try . . . . I couldn't believe how rich and flavorful it made the sauce . . . .it gave it a deep earthy mushroom flavor. The act of drying the mushrooms make them more intense in flavor once you hydrate them. I used an ounce of the dried Porcini and I hydrated them in hot chicken broth for about 30 minutes.
Cooking times with fish are just a guideline . . . . the thickness of each piece of fish will determine how long you will cook it. You want to do it just until it no longer appears raw.
As a side I made quinoa and used all of the broth that remained from hydrating the porcini and made up the difference with additional chicken broth. The mushroom flavored broth took the quinoa to an entirely different level.
Next time you want make another recipe with wine, try our Chicken Marsala without Cream. It's delicious and it rivals the fare you find in the best restaurant.
And if you're searching for another family-friendly recipe that stars cod fillets, try our Fisherman's Pie that is a delicious variation of Classic Cottage Pie.
📖 Recipe
Cod with Mushrooms, Garlic & Vermouth
Ingredients
- 4 Tbs. cold unsalted butter
- 5 oz baby bella cremini mushrooms, wiped clean and sliced ⅛ inch thick
- 1 oz dried wild Italian porcini mushrooms
- 1 cup chicken broth
- 4 medium cloves garlic minced
- ½ cup dry vermouth
- 1 Tbs. balsamic vinegar
- 3 ½ Tbs. chopped fresh Italian parsley or use 10 green onions cleaned and chopped
- ½ tsp. kosher salt; q.b. {quanto basta} to your taste
- ¼ tsp. freshly ground black pepper; q.b.
- Four 6-oz. skinless cod fillets or whatever you wish seasoned with salt and pepper
Instructions
- To reconstitute the porcini mushrooms: Soak the mushrooms in 1 cup of warm broth for about 30 minutes. Remove the mushrooms with a slotted spoon and set aside. Pour the liquid through a coffee filter, reserving flavorful liquid. Gently rinse the mushrooms under cold water and pat dry. I used the reserved liquid for the quinoa but you may add it to any recipe to achieve an intense mushroom flavor.
- In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes.
- Add the garlic and cook, stirring, until golden and fragrant, about 45 seconds.
- Add the vermouth, 3 Tbs. of the parsley or the white lower part of the green onions, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes.
- Remove the pan from the heat, add the seasoned cod to the pan ( tuck under the tails if necessary to even out the thickness), scrunch the fillets into the mushrooms then spoon some of the mushrooms and sauce on top.
- Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through. Use a pairing knife to check the inside of the fish -- it should just not look raw. This should take about 7 to 12 minutes, depending on the thickness.
- With a slotted spatula, transfer the fish to a serving platter.
- Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the dish and serve sprinkling the remaining ½ Tbs. parsley or the green onions over it.
Notes
- The original recipe calls for using 10 oz. white or baby bella (cremini) mushrooms, but I found that using the dry porcini mushrooms gave the recipe a richer mushroom taste.
Nutrition
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