Get elegant with this light delicious entrée
1 Tablespoon Olé extra virgin olive oil
1 Medium red bell pepper, diced
1 Medium onion, diced
2 Stalks of celery, chopped finely
4 Garlic cloves, chopped
1/2 Cup dry white wine
1 Tablespoon of thyme leaves
4 Cups chicken, fish, or vegetable broth
2 – 3 Cups Olé extra virgin olive oil (enough to cover fish fillets)
4 Alaska black cod fillets, (approximately 4-ounces each), fresh or thawed
Sauté onion, red pepper and celery in 1 tablespoon olive oil in a stockpot until soft (about 5 minutes).
Stir in garlic and continue cooking 5 minutes.
Stir in wine and thyme.
Add broth and cook 5 to 10 minutes,
Turn off heat, cover and keep warm.
While vegetables are cooking, in a shallow high-sided, heavy pan or stockpot, heat 2-1/2 cups extra virgin olive oil over low heat until oil appears wavy.
Add salt and pepper to Alaska Black Cod fillets.
Add fillets to Olé extra virgin olive oil, making sure the fillets are covered, adding additional oil, if needed.
Turn up heat to medium and poach 10 to 12 minutes, cooking just until fillets are fully opaque throughout.
Remove fillets with slotted spoon and place each fillet in a shallow soup or pasta bowl. Divide broth over fillets; garnish with fresh herbs.