- Serves: 2
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Effort: easy
- 20 g butter
- 200 g smoked streaky bacon, cut into small pieces
- 200 g button mushrooms
- 200 g baby onions
- 500 ml port
- 500 ml reduced veal stock or beef stock
- 2 tbsp olive oil
- 2x 200 g cod
1. Melt the butter in a pan until foaming, then fry the bacon for 2-3 minutes, or until golden-brown. Remove from the pan and drain on kitchen paper.
2. Return the pan from the heat and fry the mushrooms and onions for 3-4 minutes, or until softened. Add the bacon back into the pan, then deglaze with the port scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 10-12 minutes, or until almost all of the port has evaporated, then add the stock, cover the pan and simmer for 15 minutes, or until the liquid has thickened to a sauce consistency.
3. Preheat the oven to 180C/gas mark 4.
4. Heat the olive oil in a non-stick ovenproof frying pan over a high heat until smoking. Pat the fish dry with some kitchen paper, then lay fish flesh-side down into the pan. Fry for 2-3 minutes, or until golden-brown. Turn the fish over, then place the pan into the oven for a further 5-6 minutes, or until the fish is golden-brown and cooked through.
5. To serve, place each cod fillet onto the centre of two serving plates, then spoon the bourguignon sauce around. Serve with steamed seasonal greens.
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