©recette-cabillaud|CANVA - OIT FECAMP

Cod à la fécampoise


40 min

15 + 20 min




  • 600 g or 4 cod fillets
  • 1 onion
  • 1 carrot
  • a few sprigs of parsley
  • 1 bouquet garni (thyme, bay leaf, leek)
  • 1 l dry white wine or Normandy cider
  • 4 finely chopped shallots
  • 400 g button mushrooms
  • 150 g butter
  • 1 glass of Benedictine liqueur


  1. In a pan, cook the cod in water and white wine, with carrot, minced onion, shallot, bouquet garni and pepper.
  2. Cook for 15 min, skimming regularly.
  3. In a buttered roasting pan, arrange the drained pieces and drizzle with 50 g of melted butter, cover with parchment paper and place in a medium oven for 15 to 20 min.
  4. Add the cooking juices and Benedictine to the short broth reduced by half, bring to a boil and then to a low heat.
  5. Whip together with the remaining butter (diced).
  6. To serve, arrange the sautéed lemon mushrooms in strips then the cod, top with the sauce and sprinkle with chopped parsley.

Good appetite!


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