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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Mel Smith
The recipe lists 1 C chicken broth but never instructs adding it. Your reviews are good, but from reading them most people are rating the recipe without even trying it. Misleading.
Marisa Franca
Hello Mel! Did you read the directions in step one? It says to use the chicken broth to rehydrate the dry porcini mushrooms and to use that seasoned broth in a quinoa recipe like ours or any recipe you like. Happy cooking. The recipe is delish!!!!!
Melissa
We need to eat more fish, I am always looking for new ways to incorporate it and this dish looks delish!!! I actually love dried mushrooms, we don't eat them often enough to keep fresh so they are great for us!!! I will report back with what my hubby thinks 🙂
Jyothi (Jo)
I love easy, simple recipes like this. So full of flavors and it comes together so easily. Mushrooms is my favorite and I can eat it any forms. I'm going to try this recipe soon. Thanks for sharing
Veena Azmanov
Cod is one of my favorite fish to buy. And this dish sure looks so light and refreshing. Love how simple and easy it is to make too.
Dan Zehr
Interesting recipe for mushrooms. That sounds so flavorful! One of my favs. I can't WAIT to try this! Thank you for this great recipe! So YUMMY!
Mahy Elamin
My husband can eat mushrooms every day. He loves mushrooms. This is the perfect recipe for him. Now, this recipe will be one of my favorites. Looks incredible!
Ellen
What a flavorful dish! Garlic, vermouth and mushrooms! This dish just can't get any better.
Noel Lizotte
What a great supper! I like that it doesn't take too long to make and goodness knows we need more fish in our diet.
Lauren Vavala
I love cod, but I'm more of a plain jane, battered and fried kinda girl when it comes to cooking it. My fiance would love if I shook things up a bit and made this version!
Claudia Lamascolo
oh wow you already know I am a huge fan of Cod fish this sounds magnificent. I have some in the freezer I just need vermouth! I need to get out and get some! Thanks for posting cant wait to try it.