Monday, January 21, 2008

Haddock w/Mushrooms and vermouth( Fine Cooking)....

I picked up the January issue off Fine Cooking looking for something quick and easy to make for dinner on Friday. My eyes were drawn to the little pull-out section in the back titled " Quick Fish". I spotted this recipe because I knew that Haddock was on sale and cremini mushrooms were on sale too. The original recipe uses cod, but the footnotes say that any firm white fish can be substituted. It came together in about 15 minutes and was delicious served with some mashed potatoes.

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Blogger Brilynn said...

Fine Cooking is one of my favourite magazines, I'll have to give this recipe a try!

4:04 PM, January 21, 2008

Anonymous Anonymous said...

I never really know how to cook fish here. Back home we steam them.. with ginger. .and some preserved green mustard. But they donch sell the fish here .. that i'm used to.. so i only buy salmon.. and i baked them.. with teriyaki sauce.. or just a drizzle of maple leave syrup. Was your fish fried..??

7:01 PM, January 21, 2008

Blogger Randi said...

Hi rex not the fish wasnt fried, it was braised. The mushrooms are sauteed in some butter with garlic. Then, you add some vermouth and balsamic vinegar( just a tbls) and let that reduce for about 2 min. Then you nestle the fish in the liquid and spoon the mushrooms over top. Put a lid on it and the fish cooks in about 5-7 min. It stays moist and doesnt dry out.

6:49 AM, January 22, 2008


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