Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 6
AuthorSeghesio Family Vineyards, Healdsburg, California; Peter Janiak, Peter Janiak
Janiak created this dish to shine with Seghesio's Sangiovese. "The cabbage and pomegranate make the pairing sing; the parsnips show off the wine's fruit."

How to Make It

Step 1
1

Cook onion in 2 tbsp. oil in a large saucepan over medium-high heat, stirring often, until soft, about 3 minutes. Add cabbage, cover, and cook over medium-low until it has wilted and released its liquid, about 15 minutes. Stir in 3/4 cup wine, cover, and cook, stirring occasionally, until cabbage is very tender to the bite, about 45 minutes. Stir in 1 tbsp. butter and the salt and pepper to taste.

Step 2
2

Meanwhile, combine pomegranate juice, remaining 1 1/2 cups wine, the peppercorns, and star anise in a frying pan and boil until reduced to 1/2 cup. Strain into a bowl. Heat 1/2 cup butter in a small saucepan over medium-low heat until separated. Skim off foam and continue cooking butter until golden brown and nutty smelling, about 10 minutes. Whisk browned butter into pomegranate-wine reduction and add salt and pepper to taste. Keep warm. If sauce separates, whisk again.

Step 3
3

Cover parsnips with water in a saucepan, cover pan, and simmer until very tender when pierced, about 25 minutes. Strain, saving cooking liquid. Combine parsnips with 1/2 cup butter in a food processor, and whirl, adding enough cooking liquid to make a smooth purée. Add salt and pepper to taste.

Step 4
4

Preheat broiler. Melt remaining 1 1/2 to 2 tbsp. butter in a frying pan over medium-high heat. Add mushrooms; cook, stirring often, until golden brown and tender, 3 to 5 minutes. Add salt and pepper to taste and stir in parsley.

Step 5
5

Lightly oil a broiling pan. Brush fish all over with about 1 tbsp. oil and sprinkle lightly with salt and pepper. Set, skin up, in pan. Broil 4 to 6 in. from heat until skin is crisp and fish is opaque but still moist-looking in the center, 6 to 10 minutes.

Step 6
6

Spoon parsnip purée and cabbage side by side on plates. Set fish, skin side up, on top, and top with mushrooms. Spoon sauce around servings.

Ingredients

 1/2 red onion, thinly sliced
  About 3 tbsp. olive oil, divided
 1 head red cabbage (about 1 1/2 lbs.), cored and thinly sliced
 2 1/4 cups dry red wine, divided
 1 cup plus 2 1/2 to 3 tbsp. butter, at room temperature, divided
  Salt and pepper
 1 1/2 cups pomegranate juice
 1 teaspoon black peppercorns
 1 star anise
 2 pounds parsnips, peeled and cut into 2-in. lengths
  About 8 oz. white beech mushrooms, stems trimmed, separated into clumps; or shiitakes, stemmed and sliced
 1 tablespoon chopped flat-leaf parsley
 6 pieces skin-on boned black cod (sablefish; 5 to 6 oz. each) or striped bass

Directions

Step 1
1

Cook onion in 2 tbsp. oil in a large saucepan over medium-high heat, stirring often, until soft, about 3 minutes. Add cabbage, cover, and cook over medium-low until it has wilted and released its liquid, about 15 minutes. Stir in 3/4 cup wine, cover, and cook, stirring occasionally, until cabbage is very tender to the bite, about 45 minutes. Stir in 1 tbsp. butter and the salt and pepper to taste.

Step 2
2

Meanwhile, combine pomegranate juice, remaining 1 1/2 cups wine, the peppercorns, and star anise in a frying pan and boil until reduced to 1/2 cup. Strain into a bowl. Heat 1/2 cup butter in a small saucepan over medium-low heat until separated. Skim off foam and continue cooking butter until golden brown and nutty smelling, about 10 minutes. Whisk browned butter into pomegranate-wine reduction and add salt and pepper to taste. Keep warm. If sauce separates, whisk again.

Step 3
3

Cover parsnips with water in a saucepan, cover pan, and simmer until very tender when pierced, about 25 minutes. Strain, saving cooking liquid. Combine parsnips with 1/2 cup butter in a food processor, and whirl, adding enough cooking liquid to make a smooth purée. Add salt and pepper to taste.

Step 4
4

Preheat broiler. Melt remaining 1 1/2 to 2 tbsp. butter in a frying pan over medium-high heat. Add mushrooms; cook, stirring often, until golden brown and tender, 3 to 5 minutes. Add salt and pepper to taste and stir in parsley.

Step 5
5

Lightly oil a broiling pan. Brush fish all over with about 1 tbsp. oil and sprinkle lightly with salt and pepper. Set, skin up, in pan. Broil 4 to 6 in. from heat until skin is crisp and fish is opaque but still moist-looking in the center, 6 to 10 minutes.

Step 6
6

Spoon parsnip purée and cabbage side by side on plates. Set fish, skin side up, on top, and top with mushrooms. Spoon sauce around servings.

Black Cod with Red Cabbage and Pomegranate Brown Butter