Cod in Red Wine Sauce

Morue en Raito

Preparation info

  • Servings:

    4

    • Difficulty

      Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Raito is the name of the sauce in which any number of fish—eel, conger eel, whiting, halibut, fresh haddock, sliced, fileted, or cut into sections, may be gently stewed after having been lightly pan fried. Salt cod, alone, is prepared in a raito (or sometimes in a capilotade—chopped onions cooked in olive oil, flour stirred in, moistened with water and vinegar to taste, bouquet garni, and a handful of capers; in parts of the Var, the vinegar is replaced by a glass of vin cuit, a homemade sweet wine, reserved usually for Christmas and prepared at the time of the grape harvest from the unfermented grape must reduced and skimmed—a certain amount of marc or distilled alcohol is often added to it) as one of the traditional dishes of the Provençal Christmas Eve gros souper.

Ingredients

    Method