Chardonnay Curry Poached Cod with Fennel and Red Pepper
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.
Servings 4 Servings
- 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
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.