If onions, celery, and bell peppers is the "Holy Trinity" then butter, lemon, and white wine should probably be known as the "Three Pillars".
The mix of buttery richness, acidic citrus juice, and aged fermented grapes combine to create a sauce with depth and richness. It can be used with countless proteins or as a base adding flavor and meaning to more complex sauces.
Years ago I cooked in an Italian Restaurant. Among the many veal entrees on the menu was Veal Piccata. We dredged the medallions lightly in flour and saute'd them in a pan. As the veal cooked we built the Piccata Sauce to order in the pan. The "Three Pillars" were the base to which was added capers. Not to mention the flour and juices from the veal.
Where the "Three Pillars" really hits its stride is with seafood. A great combination with shrimp that becomes enhanced with the flavor of the shrimp.
In this recipe we create the sauce in the bottom of a stock pot as the base of our poaching liquid. As the Cod and the Mussels cook the sauce becomes downright decadent.
Use a stock pot to make this a One Pot Meal. (Unless, of course, you choose to serve it over pasta, rice, or some other starch.) Served with slices of quality crusty bread used to soak in the sauce makes this absolutely heavenly.
This dish moves quickly and doesn't take long start to finish. So be sure you have your Mise en Place all ready to go.
Enjoy!
Ingredients:
1-2 Lbs. Fresh Cod cut to your preferred portion size
1 Lb Fresh PEI Mussels
4 T Butter
1 Shallot, minced
5-6 Cloves Garlic, minced
Juice of 1-2 Lemons, fresh squeezed
1/2 C Dry White Wine
1 Can Diced Tomatoes
Fresh Italian Parsley, finely chopped. Use however much you like.
Instructions:
Melt Butter in pot
Add Shallots and saute until translucent
Add Garlic and saute 1-2 minutes
Add Wine and stir
Add Lemon Juice
Add Canned Tomatoes
Bring to a boil and reduce heat to medium
Add fish into sauce in bottom of the pot. Fish needed be completely submerged. But there should be enough sauce to nestle the fish well into it.
Add mussels on top of fish and cover with a lid.
Sprinkle 1/2 the chopped Parsley over the seafood
Watch closely. Once all the Mussels are open turn off stove and remove from heat.
Serve and enjoy.
Garnish with remaining parsley
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