Cod in white wine with fennel and garlic
This is my version of Espada vinho e alhos (Fish with wine and garlic). We don't drink white wine and had a gifted bottle sitting in the fridge awaiting a recipe idea. It would easily serve more people by just adding more fish.
I've added the fennel as it goes so well with fish (and garlic). Our parsley had yet to grow but we have a lawn of chives, hence the switch. it should be great with pasta. Pasta negra should make a great contrast to the finished dish if I can find some.
- 2 cod fillets (about 300g)
- Garlic to taste, crushed
- 200ml dry white wine
- 1 scant teaspoon of sugar
- 1 bay leaf
- 1 whole clove
- 1 sprig thyme
- 1 Fennel bulb trimmed and thinly sliced
- Flour for dredging
- Olive oil for frying
- Finely chopped chives to serve
- Place the fish in a bowl with all of the ingredients (except the flour) and marinate for up to 24 hours.
- Drain the fish, reserving the marinade'
- Lightly dredge the cod fillets with the flour and shallow fry in hot oil on both sides until cooked.
- Boil the marinade in another pan at the same time until reduced by half.
- Thicken with a little cornflour if needed.
- Place the fish on a bed of spaghetti and pour over the marinade.
- This recipe is my variation on Espada vinho e alhos (Fish with wine and garlic)
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