FISH: The white wine & butter sauce is delicious when served with poach fish.

POACHED COD IN WHITE WINE AND BUTTER SAUCE:



4 cod steaks .

1 onion, finely chopped

4 tomatoes, skinned and seeded

1 tbsp. chopped parsley

½ cup dry white wine

1/3 cup water

salt and white pepper

1 tbsp. cooking oil

beurre-manie (butter) sauce:

1 tbsp. butter, softened, mixed with 4 tbsp. all purpose flour



In a heavy non-stick skillet, heat 1 tbsp. oil over medium heat and cook onions until softened but not browned. Add tomatoes, parsley, white wine, water to pan and bring mixture to a boil. Add salt and pepper to taste.

Wash and pat-dry fish, season with salt and pepper; then arrange on top of vegetables in pan. Cover the skillet, and cook over medium-low heat for 15-20 minutes, depending on thickness of steaks. Check to see if fish is cooked after 15 minutes. If fish flakes easily, it is cooked.

Transfer fish to a heated serving platter to keep warm; and keep sauce in skillet at a gentle simmer. Gradually add small pieces of butter mixture into sauce, stirring constantly to mix in after each addition. Continue to cook over low heat until sauce thickens. Adjust seasoning.

Pour sauce over fish to serve.