Ingredients

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 clove garlic, minced
• 1/2 cup each red wine and fish stock or clam juice
• 1 tablespoon capers
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1/2 cup (packed) parsley, chopped
• 1/2 pound cod, cut into 1inch chunks
• 1 tablespoon butter, optional

Browse by ingredient

Instructions

1. Heat the olive oil in a skillet. Add onion and garlic and begin to saute. Cover and cook until softened, about 5 minutes (if onions begin to stick add a spoonful of water to the skillet and continue to cook).
2. Add the red wine, clam juice, capers, and thyme and bring liquid to a boil. Simmer over low heat until reduced to 1/2 cup.
3. Right before serving bring the sauce back to a simmer and add the fish. Cover and cook over very low heat until the fish is just cooked through, about 5 minutes. Remove from heat and swirl in butter and parsley (don't worry if fish falls apart).
4. Adjust seasoning and spoon in deep plates over rice, potatoes or garlic croutons.