| Servings | People |
Ingredients
- 1 pkg Coleson’s Catch Cod Fillets thawed
- ¼ c Shallots diced
- 2 tbsp Butter
- ½ c Chicken Broth
- 1 c Watercress chopped
- 2 tbsp Tarragon chopped
- ½ c Heavy Cream
- ½ c Tomatoes diced
- Salt and Pepper
Ingredients
|
Instructions
- Sauté shallots in butter until clear. Add broth, watercress and tarragon. Simmer until tender.
- Puree in a blender or food processor. Add the heavy cream and simmer until it starts to thicken.
- Season cod with salt and pepper.
- Add to the sauce and simmer until cooked depending on the thickness of the cod.
- Top with diced tomatoes.