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Craig Claiborne's Cod Steaks with Pernod

 

 

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Cod Steaks with Pernod

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Best of Craig Claiborne:
1, 000 Recipes from His New York
Times Food Columns and Four of His
Classic Cookbooks
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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 tablespoons] butter and pour this over the fish.
Serve in hot soup plates. Garnish with chopped parsley.


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