Ingredients Seafood Fish Black Cod with Mushrooms, Bacon, and Red Wine Sauce 4.0 (2) 3 Reviews A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful. Store-bought veal demiglace is the secret to the sauce’s depth; look for it in specialty stores or online. Mushrooms and onions add unctuous texture. By Fabien Beaufour Updated on October 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Cedric Angeles Total Time: 1 hrs Yield: 4 Ingredients 1 cup hot water 2 tablespoons veal demi-glace (such as Williams Sonoma) 4 thick-cut bacon slices (about 5 ounces) 7 ounces fresh button mushrooms, quartered, plus 1/4 cup thinly sliced, for garnish 1 medium-size yellow onion, cut crosswise into 1/2-inch slices, rings separated (about 4 cups) 6 tablespoons unsalted butter (3 ounces), divided 3/4 cup Cabernet Sauvignon (preferably from Bordeaux) 1/4 cup ketchup 2 tablespoons pure maple syrup 1 1/2 teaspoons onion powder 1 1/2 teaspoons garlic powder 1 1/2 teaspoons chili powder 1/8 teaspoon Creole seasoning 2 teaspoons kosher salt, divided 2 tablespoons canola oil 4 (6-ounce) skinless black cod fillets, patted dry with paper towels Fresh parsley leaves or other soft herbs, for garnish Directions Whisk together 1 cup hot water and demi-glace in a small bowl until dissolved; set aside. Cook bacon in a high-sided large skillet over medium, turning occasionally, until crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet. Add quartered mushrooms, onion, and 2 tablespoons butter to bacon drippings in skillet. Increase heat to medium-high, and cook, stirring often, until mushrooms are lightly browned, about 10 minutes. Stir in wine, and bring to a simmer; cook 5 minutes. Stir in demi-glace mixture, ketchup, maple syrup, onion powder, garlic powder, chili powder, and Creole seasoning. Return to a simmer over medium-high. Reduce heat to medium; and gently simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, and stir in 1/2 teaspoon salt. Cover sauce, and keep warm. Heat oil in a large nonstick skillet over medium-high. Sprinkle fillets with remaining 1 1/2 teaspoons salt. Place fillets in hot pan; cook until edges are golden brown, about 5 minutes. Carefully turn fillets over; add remaining 1/4 cup butter. Tilt skillet so butter pools, and cook, basting fish often, until just cooked through, about 3 minutes. Remove from heat. Place 1 fillet in each of 4 shallow bowls. Spoon about 1/2 cup sauce over and around each fillet. Top evenly with crumbled bacon and remaining thinly sliced mushrooms. Garnish with herbs. Notes Look for veal demi-glace in quality butcher shops or online. Suggested Pairing Medium-bodied Bordeaux Supérieur. Rate it Print