Pernod Felix 45
Giclee Print
Ducatez, Raymond
Buy at AllPosters.com

La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Craig Claiborne's Cod Steaks with Pernod

"Fish, to taste right, must swim three times -
in water, in butter, and in wine."
~ Polish Proverb

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Cod Steaks with Pernod


Best of Craig Claiborne:
1, 000 Recipes from His New York
Times Food Columns and Four of His
Classic Cookbooks
by Craig Claiborne with Pierre Franey, Edited by
Joan Whitman, 1999, The New York Times Company

Yield: 6 servings

2 3/4 pounds cod steaks, each about
1 inch thick, skinned and boned
4 tablespoons butter
2 tablespoons finely diced shallots
2 tablespoons finely chopped onion
1 garlic clove, finely minced
1/2 cup dry white wine
Juice of 1/2 lemon
1 tablespoon finely chopped parsley
1 cup peeled fresh or canned tomatoes
Salt and freshly ground pepper to taste
1/2 cup heavy cream
1 tablespoon Pernod, Ricard, or
other anise-flavored liqueur
Freshly chopped parsley for garnish

1. Cut the cod into 6 or 8 serving pieces. Set aside.
2. Melt 2 tablespoons of the butter in a skillet large enough to hold the cod
in one layer. Add the shallots, onion, and garlic. Cook until wilted. Add the
wine and cook until most of it evaporates. Add the lemon juice, parsley,
and the tomatoes. Add the salt and pepper to taste. Cook for 10 minutes.
3. Add the cod in one layer. Sprinkle with salt and pepper and cover. Bring
to the boil and simmer for about 5 minutes. Add the cream and shake the
skillet gently to blend. Handle the cod with care as it tends to flake and
break. Cook for about 3 minutes.
4. Carefully pour the sauce from the skillet into a saucepan. Boil it down
for about 5 minutes and add the Pernod. Swirl in the remaining [2 table-
spoons] butter and pour this over the fish. Serve in hot soup plates.
Serve sprinkled with chopped parsley.

Featured Archive Recipe:
Cod with Radicchio, White Beans and
Lemon Vinaigrette (Union Square Cafe)
Seared Pancetta-Wrapped Cod
(Patricia Wells)