- 2 packages SeaCuisine Potato-Crusted Cod Fillets
- Olive oil
- ¼ Cup minced shallots
- ½ Cup red wine
- ½ Cup chicken stock
- 2 Tablespoons butter
- ½ Cup wild mushrooms
- 2 Tablespoons chopped green onions
Cook the cod according to the package directions.
When the cod has 5 to 10 minutes left to cook, begin to prepare the sauce.
In a saucepan, over medium-high heat, add enough olive oil to coat the pan. Add the shallots and cook until translucent.
Next, add the red wine and the stock and heat until reduced by half. Strain out and discard the shallots. Add the butter to the strained sauce and stir until thickened.
In a separate sauté pan, cook the mushrooms and chopped green onions until tender. Once cooked, add the mushroom mixture to the saucepan with your red wine reduction sauce and stir everything together.
Heat the sauce again until thickened. Add some sauce to the bottom of a dish. Place the cod over the sauce and serve.