Fish In Red Wine: Wine Sauce & Fish Recipe

Ingredients

• 2 tablespoons of olive oil
• 1/4 pound of slab bacon without the rind cut into 1/2-inch dice
• 6 garlic cloves cut in half
• 1 onion finely chopped
• 1 small of carrot finely chopped
• 1 rib of celery finely chopped
• 1 bay leaf
• 1/2 teaspoon of red pepper flakes
• 2 cups of red wine
• 2 cups of chicken broth
• 2 tablespoons of softened butter mixed with 2 tablespoons of flour
• Salt to taste
• 6 fish fillets skinless and boneless (6-8 ounces each
• about 1 1/2-inches thick) salmon Chilean sea bass or halibut
• 3/4 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of paprika
• 4 tablespoons of extra virgin olive oil
• 1 tablespoon of butter

Instructions

1. For the red wine sauce In a saucepan add the olive oil and diced bacon
2. Cook over medium-low heat stirring well until the bacon is well-browned 3-4 minutes
3. Using a slotted spoon transfer the bacon to a dish lined with a paper towel. Save for later
4. In the same saucepan add the garlic onion carrot celery bay leaf and red pepper flakes
5. Cook over medium-low heat stirring well for 4-5 minutes
6. Increase the heat to high and add the red wine bring to a boil and reduce by 1/2 about 4-5 minutes
7. Add the chicken broth bring to a boil and cook stirring well for 5 more minutes
8. Reduce the heat to medium-low and cook for 30 minutes
9. Strain the sauce into a bowl and discard all the ingredients
10. Place the strained sauce back into the saucepan
11. Bring to a boil over medium-high heat. Add 1 teaspoon of the butter-flour mixture and stir well with a whisk wait 2 minutes and repeat
12. Stop this process when the sauce is finally thickened to your liking. (Usually a tablespoon of the butter-flour mixture is more than enough but just in case you've got more on hand. Salt to taste
13. Keep the sauce warm, until ready to serve
14. For the fish mix all the dry ingredients together and sprinkle evenly on each side of the 6 fillets
15. Add the oil to a large nonstick sautè pan and cook over medium heat for 2 1/2 to 3 minutes until it starts rippling
16. Add the fillets one at a time, reduce the heat and cook for about 2 to 2 1/2 minutes. Turn on the other side and cook for 3 more minutes
17. Using a slotted spatula transfer the fillet to a dish lined with a paper towel and cover with foil
18. Add the butter to a small sautè pan and cook over medium heat until melted. Add the browned bacon and gently reheat the bacon for a minute or two
19. Place a serving of the Red Wine Sauce on the bottom of each serving dish place a fish fillet on top and decorate with a few pieces of browned bacon.