Chardonnay Curry Poached Cod with Fennel and Red Pepper

May 23, 2013

A few months ago I had the chance to develop three recipes using The Naked Grape wines. Malbec went first, and here is Chardonnay.

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When you think white wine, you think fish. Light and refreshing dishes that go hand-in-hand with a cool glass of Chardonnay. This dish takes on a bold spice, curry, but delicately blends it with cream, butter and wine so that there is only a hint of curry peeking out from behind the rich sauce. Fennel and red pepper liven up the recipe, and buttery-firm cod soaks up all the flavor. While butter and cream provide richness, this recipe won’t weigh you down.

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The Naked Grape Chardonnay features a light buttery flavor with hints of peach, grass and parmesan finished with a light sweetness.

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Start by slicing red pepper and fennel.

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Heat your largest skillet/saucepan that has a lid to medium high and melt 1 teaspoon butter. Add veggies and ¼ teaspoon salt and sauté until beginning to brown, about 5 minutes.

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Meanwhile, prepare fish by slicing into filets

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When vegetables are pliable and translucent, pour on your chardonnay.

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My-oh-my is there anything like the smell of cooking wine!? This will fill your house with aromatic joy.

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Then add your cream, butter and curry.

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Stir to combine and melt butter. Bring sauce to boil then reduce to medium and simmer for 5 minutes. Arrange fish in skillet.

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Add lid and simmer for about 8-10 minutes, until fish flakes with a fork in the thickest part.

Plate fish and spoon sauce with veggies on top.

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Serve with brown rice and garnish with fennel fronds.

Enjoy with a glass of Chardonnay!

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Chardonnay Curry Poached Cod with Fennel and Red Pepper

by Kath Younger

Keywords: quick saute entree fish wine Weeknights

Ingredients (Serves 4)

  • 1 pound cod cut into 4 filets
  • 1 bulb fennel
  • 1 red bell pepper
  • 2 cups Chardonnay
  • 1 cup heavy cream
  • 3 ounces butter or 3/4 of a stick plus 1 teaspoon for veggies
  • ½ teaspoon salt plus ¼ teaspoon for veggies
  • ¼ teaspoon yellow curry powder

Instructions

Start by slicing red pepper and fennel.

Heat a skillet with a lid to medium high and melt 1 teaspoon butter. Add veggies and ¼ teaspoon salt and sauté until beginning to brown, about 5 minutes.

Add wine followed by cream, butter and curry. Stir to combine and melt butter.

Bring sauce to boil then reduce to medium and simmer for 5 minutes.

Arrange fish in skillet, add lid and cook for about 8-10 minutes, until fish flakes with a fork in the thickest part.

Plate fish and spoon sauce with veggies on top.

Serve with brown rice and garnish with fennel fronds.

Enjoy with a glass of Chardonnay.

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{ 32 comments… read them below or add one }

1 Claire @ Health Nut Claire May 23, 2013 at 9:17 am

Such a beautiful dish!

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2 Tonya May 23, 2013 at 9:20 am

Girl, you know how to cook some fish! Also, I don’t think I’ve ever tasted notes of parmesan in a wine. Interesting! Love Naked Grape!

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3 Shel@PeachyPalate May 23, 2013 at 9:46 am

I’m vegan but even I can appreciate how beautiful that looks! :)

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4 Jordan May 23, 2013 at 10:16 am

I love cooking with wine! Sometimes I even put it in my food… ;) I have surprisingly never used fennel and I love the flavor and the look of the fronds, they sure “fancy up” a dish. I am going to have to make that a goal for the next week!

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5 Ashley L. May 23, 2013 at 10:41 am

This sounds delicious!

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6 Maria Tadic May 23, 2013 at 10:49 am

Mmmm this looks so good! I love light and easy fish recipes for summer. And anything with wine is amazing. And you’re so right…cooking wine with butter, OMG, best smell in the world!

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7 Saffron May 23, 2013 at 10:59 am

Interesting. I have never used butter and cream to make a curry sauce before. I tend to go for coconut cream or coconut milk if I’m watching my weight.

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8 Lauren @ The Highlands Life May 23, 2013 at 11:05 am

That looks divine. I love fish and definitely crave it more in the summer time. I need to put this on my menu soon!

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9 Jill May 23, 2013 at 11:21 am

Wow! That looks so yummy! Definitely will have to try this recipe. Thanks for posting it!

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10 Crystal @ Simply Playful Fare May 23, 2013 at 11:31 am

This looks beautiful! I love fenel, but I’ve never thought about pairing it with fish. Those flavor combinations are really creative! :)

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11 Hope May 23, 2013 at 1:30 pm

I don’t think I’ve ever cooked with fennel. Do you eat the fronds or are they only for garnish?

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12 Emily @ The Sunny Studio May 23, 2013 at 2:22 pm

What a great dish! And I totally agree – the smell of wine cooking is simply delicious:) However, I can’t eat dairy .. do you think coconut milk would be a good substitute for the cream? I feel like it would work well with the curry!

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13 Linda May 23, 2013 at 2:24 pm

What a nice colorful dish for preparing fish. I will give this a try!

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14 nicole May 23, 2013 at 2:38 pm

i am looking for ways to incorporate more fat in my diet, and this fish dish looks DELICIOUS! you always have the most photogenic meals :)

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15 Sarah May 23, 2013 at 2:44 pm

Chardonnay is my favorite wine! I usually use curry powder by the tablespoon, though. Are you guys not fans of spicy food?

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16 Lisa May 23, 2013 at 2:55 pm

Love teh addition of fennel too!

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17 eliz@ourcrazysweetlife May 23, 2013 at 3:54 pm

Those first few photos are gorgeous – nothing like white wine and fish to kick off the summer!

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18 Liz @ Tip Top Shape May 23, 2013 at 4:02 pm

This recipe looks and sounds delicious! I love fennel – it’s such an underused ingredient!

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19 Susan May 23, 2013 at 4:06 pm

Just wondering if the 1/4 tsp of curry powder is a typo? It seems like such a tiny amount for the 3 cups of liquid?

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20 KathEats May 23, 2013 at 7:33 pm

It’s right. We didn’t want to overpower the chardonnay or delicate fish

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21 Jenn May 23, 2013 at 5:21 pm

Is the 1/4 teaspoon of curry powder the right measurement? Seems like it might be bland with such a small amount of seasoning?

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22 robin May 23, 2013 at 7:30 pm

mmmmmmmmmmmmmmmmmm

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23 Ellen May 23, 2013 at 7:45 pm

Looks delicious! I’m assuming the curry measurement is a typo? Can’t imagine getting such a dark looking curry broth with less than a teaspoon of curry powder.

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24 KathEats May 24, 2013 at 6:00 am

Nope

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25 Samantha @ Sweetly Striving May 23, 2013 at 8:07 pm

I feel like summer is the perfect season for eating fish- especially grilling it! Yumm, looks delicious.

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26 J @ Chocolate Covered Chickpeas   May 23, 2013 at 8:20 pm

This dish looks delish! Btw, is it okay to substitute garam masala for curry powder?

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27 Matt May 24, 2013 at 2:36 pm

I think that would taste great! Not the same, but a good substitution. I’d still keep it a small amount like we did with the curry so that it’s a subtle flavor.

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28 Ellie@Fit for the soul May 24, 2013 at 2:00 am

Oh yummmoooooo this looks so delicious! I’m pinning it and hopefully making it soon, and besides, fish is my favorite food :D

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29 Chantal May 24, 2013 at 11:00 am

so excited to try this! we’re getting some chardonnay this month as part of our wine club; this looks like a perfect use for it.

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30 CaitlinHTP May 24, 2013 at 12:17 pm

fact: everything is better with wine.

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31 robin May 24, 2013 at 12:48 pm

just made this for my lunch today, it was awesome! Doing a shrimp boil for a party of three tonight:)

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32 robin May 24, 2013 at 12:51 pm

Oh and I have kale chips baking in the oven….My youngest, a 17 year old boy said Mom were eating too much processed food, so heres to a healthier us. Thanks for all the great food tips Kath.

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