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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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Author Kath Younger


  • 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.