Braised Cod with Mushroom Jus

This succulent cod and mushroom dish is sure to satisfy your senses

Impress a dinner guest with this simple but delectable braised cod with mushroom jus.

Simmer cod or your favourite white fish in a sensational blend of spices

This is truly a West Coast dish starring cod, fresh assorted mushrooms, and herbs. It’s healthy, quick to prepare and most of all, full of flavour.


  • 3 Tbsp. unsalted butter
  • 2 large shallots, peeled and sliced
  • 2 large leeks, white part only, sliced
  • 1 cup thinly sliced fennel
  • 1 cup oyster mushrooms, cut into halves
  • 1 cup shiitake mushrooms, sliced
  • 1 package Shimeji mushrooms, separated
  • 1 large sprig fresh thyme
  • 2 tsp. tarragon
  • ½ cup white wine
  • 4 cups chicken stock
  • 1 lb. fresh cod, halibut or snapper, cut into 4 even pieces, skin removed
  • Fleur de sel and fresh pepper to taste
  • ½ bunch fresh Italian parsley, coarsely chopped
  • Splash of Pernod to finish (optional)


  1. Melt butter in a large sauté pan. Add shallots, leeks and fennel. Cook about 5 minutes until vegetables are soft but not brown. (A lid is helpful to prevent browning.)
  2. Add all mushrooms, thyme, tarragon, and wine. Increase heat to medium, remove lid if using, and let mushrooms simmer.
  3. Add chicken stock, increase heat, and bring mixture just to a boil.
  4. Add fish to pan, nestling it right into mushroom mixture. Turn heat down to medium, replace lid, and simmer until fish is cooked, about 7 minutes.
  5. Season with fleur de sel and a good grinding of pepper.
  6. Ladle evenly into bowls, top with fresh parsley and a splash of Pernod, if desired.

Makes 4 generous servings. 

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.