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People
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Ingredients
- 12 oz Coleson’s Catch Cod Fillets thawed
- 2 whole Belgian endive cut lengthwise into quarters
- 1 large shallot diced
- 1 Tbsp Butter
- ½ Dry White Vermouth
- ½ c Chicken Broth
- ½ c Tomatoes diced
- Salt and Pepper
Ingredients
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Instructions
- In a large saute pan, saute the shallots in butter until clear. Add the vermouth and simmer until it is reduced by half.
- Add the chicken broth and endive and simmer until tender. Remove the endive and set aside.
- Season the cod with salt and pepper and add to the broth, add the tomatoes and simmer until done.
- Adjust seasoning to taste.
- Serve over rice, quinoa, couscous or other favorite fluffy starch.