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Balsamic Vinegar, Vermouth, Cod, Italian Porcini Mushrooms, Cremini mushrooms.
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5 from 6 votes

Cod with Mushrooms, Garlic & Vermouth

A quick fish meal made by sauteing the mushrooms, garlic and vermouth then adding the fish to finish simmering in the rich sauce.
Prep Time10 mins
Cook Time12 mins
mushroom soak30 mins
Total Time22 mins
Course: Main Course, seafood
Cuisine: American-Italian
Servings: 4 people
Calories: 306kcal
Author: Marisa Franca @ All Our Way


  • 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


  • To reconstitute the porcini mushrooms: Soak the mushrooms in 1 ½ cups 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.


  • 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.


Calories: 306kcal | Carbohydrates: 10g | Protein: 32g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 103mg | Sodium: 552mg | Potassium: 1043mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1.2mg