Cod Smothered With Wild Mushrooms

• 2 cups mushroom broth (see recipe)
• 4 6-7 ounce cod fillets
• Salt and freshly ground black pepper to taste
• 2 cups mushroom ragout (see recipe)
• 2 tablespoons minced Italian parsley

1. In a large skillet, warm the mushroom broth over medium heat.
2. Carefully lay the cod fillets in the pan, skin side down.
3. Season each fillet lightly with salt and pepper.
4. Spoon the ragout over the cod fillets, cover, reduce the heat to low and cook for 5 to 7 minutes until the fish is tender.
5. Use a spatula to carefully lift the mushroom-topped fish onto 4 individual plates.
6. Divide the poaching broth over each fillet, garnish each with minced parsley and serve with boiled potatoes.

mushroom broth, cod fillets, salt, mushroom ragout, italian parsley

Taken from cooking.nytimes.com/recipes/10444 (may not work)