Cod Poached in Cider - butter

Method

• Preheat the oven to 400F.
• Put the butter in a small skillet and turn the heat to medium.
• 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.
• Turn off the heat.
• Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish.
• Sprinkle the fish with salt and pepper and put it over the onion.
• Pour the cider around all and bring to a boil on top of the stove.
• 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).
• Garnish with parsley and serve the fish with the onion and juices spooned over it.
• Clean 2 pounds mussels (page 208) and combine them with the cider in a covered pot.
• Turn the heat to high and cook, shaking the pan occasionally, until the mussels open, about 10 minutes.
• When they are cool enough to handle, remove them from their shells; pass the cider through a cheesecloth-lined strainer.
• 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.
• 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.
• Proceed as directed.