Cod Poached in Cider

1. 1

   Preheat the oven to 400F.

2. 2

   Put the butter in a small skillet and turn the heat to medium.

3. 3

   Add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not yet beginning to brown.

4. 4

   Turn off the heat.

5. 5

   Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish.

6. 6

   Sprinkle the fish with salt and pepper and put it over the onion.

7. 7

   Pour the cider around all and bring to a boil on top of the stove.

8. 8

   Cover with foil and bake for 12 to 15 minutes, or until the fish is done (a thin-bladed knife inserted into its center will meet little resistance).

9. 9

   Garnish with parsley and serve the fish with the onion and juices spooned over it.

10. 10

    Clean 2 pounds mussels (page 208) and combine them with the cider in a covered pot.

11. 11

    Turn the heat to high and cook, shaking the pan occasionally, until the mussels open, about 10 minutes.

12. 12

    When they are cool enough to handle, remove them from their shells; pass the cider through a cheesecloth-lined strainer.

13. 13

    Proceed as directed, using the mussel-scented cider for the liquid and adding the shelled mussels to the fish about halfway through its cooking time.

14. 14

    In step 1, when the onion begins to soften, add 1 cup trimmed and chopped white, cremini, or portobello mushrooms and continue to cook, stirring occasionally, until the mushrooms have given up their liquid, about 10 minutes more.

15. 15

    Proceed as directed.

* Per serving · 4 servings · Values may vary.