Chop the shallots, or 4 medium-sized onions if shallots are not available, and fry gently in butter over a very moderate heat. As soon as almost cooked, pour them with the butter into an ovenproof dish. Lay them in the bottom of the dish with the diced tomato flesh, the thyme, 1/2 bay leaf and parsley stems. Place the cod slices on top without letting them cover each other, cover generously with white wine, salt, pepper moderately, bake in a hot oven (400F). Once boiling, turn off the oven, leave for 5 minutes, take out of the oven, take the fish aside and keep it warm. Pour the other cooked ingredients into a saucepan, reduce by half over a high heat. Sieve, squeeze to collect all the juice. Put the fish back into the baking dish. Add the cream to the sauce, adjust the seasoning, squeeze a few lemon drops, cover the fish with this sauce and heat in the oven until the boiling point is reached. Serve sprinkled with chopped herbs, with boiled potatoes.
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6 slices fresh cod, 6 oz each
6 gray shallots
4 tomatoes
pinch thyme leaves
1/2 bay leaf
1 bottle white Chablis wine
1/4 cup butter
2 tbsp thick cream
salt, pepper
2 tbsp chopped herbs (3/4 parsley, 1/4 tarragon or chervil)
