Baked Cod or Other Fillets with Dried Mushroom Sauce

• 1/2 ounce dried porcini mushrooms
• 1 cup hot fish stock, preferably homemade (page 161), or water
• 2 tablespoons butter
• 1/4 cup chopped shallot or red onion
• 1 1/2 to 2 pounds cod, red snapper, striped bass, halibut, or any other thick fillet, in 1 or 2 pieces
• Salt and black pepper to taste
• 1 cup sour cream

1. Preheat the oven to 400F.
2. Soak the mushrooms in the stock until softened, about 10 minutes.
3. Trim any hard parts and chop roughly.
4. Pour the soaking liquid through a cheesecloth-lined strainer.
5. Use about half the butter to grease a baking dish just large enough to hold the fish.
6. Add the shallot, then the fish; sprinkle the fish with salt and pepper.
7. Cover lightly with foil and bake for about 5 minutes.
8. Meanwhile, combine the mushrooms, sour cream, and enough of the soaking liquid to make a thin sauce.
9. Pour this over and around the fish, re-cover the pan, and continue to bake until the fish is done (a thin-bladed knife inserted into its center will meet little resistance), 5 to 10 minutes more.
10. Serve hot.

porcini mushrooms, water, butter, shallot, cod, salt, sour cream

Taken from www.epicurious.com/recipes/food/views/baked-cod-or-other-fillets-with-dried-mushroom-sauce-386196 (may not work)