A few months ago I had the chance to develop three recipes using The Naked Grape wines. Malbec went first, and here is Chardonnay.
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.
The Naked Grape Chardonnay features a light buttery flavor with hints of peach, grass and parmesan finished with a light sweetness.
Start by slicing red pepper and fennel.
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.
Meanwhile, prepare fish by slicing into filets
When vegetables are pliable and translucent, pour on your chardonnay.
My-oh-my is there anything like the smell of cooking wine!? This will fill your house with aromatic joy.
Then add your 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 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.
Serve with brown rice and garnish with fennel fronds.
Enjoy with a glass of Chardonnay!
Chardonnay Curry Poached Cod with Fennel and Red Pepper
Ingredients
- 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.
Such a beautiful dish!
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!
I’m vegan but even I can appreciate how beautiful that looks! 🙂
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!
This sounds delicious!
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!
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.
That looks divine. I love fish and definitely crave it more in the summer time. I need to put this on my menu soon!
Wow! That looks so yummy! Definitely will have to try this recipe. Thanks for posting it!
This looks beautiful! I love fenel, but I’ve never thought about pairing it with fish. Those flavor combinations are really creative! 🙂
I don’t think I’ve ever cooked with fennel. Do you eat the fronds or are they only for garnish?
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!
What a nice colorful dish for preparing fish. I will give this a try!
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 🙂
Chardonnay is my favorite wine! I usually use curry powder by the tablespoon, though. Are you guys not fans of spicy food?
Love teh addition of fennel too!
Those first few photos are gorgeous – nothing like white wine and fish to kick off the summer!
This recipe looks and sounds delicious! I love fennel – it’s such an underused ingredient!
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?
It’s right. We didn’t want to overpower the chardonnay or delicate fish
Is the 1/4 teaspoon of curry powder the right measurement? Seems like it might be bland with such a small amount of seasoning?
mmmmmmmmmmmmmmmmmm
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.
Nope
I feel like summer is the perfect season for eating fish- especially grilling it! Yumm, looks delicious.
This dish looks delish! Btw, is it okay to substitute garam masala for curry powder?
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.
Oh yummmoooooo this looks so delicious! I’m pinning it and hopefully making it soon, and besides, fish is my favorite food 😀
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.
fact: everything is better with wine.
just made this for my lunch today, it was awesome! Doing a shrimp boil for a party of three tonight:)
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.