Haddock with Mushrooms and Vermouth

Ingredients

• ¾ cup raw cashews
• ¾ cup water
• 2 cups sliced cremini or baby bella mushrooms
• 3 cloves garlic, chopped
• ¾ cup sweet or dry vermouth
• ¼ cup water
• 3 tablespoons finely chopped flat-leaf parsley
• ¾ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 haddock steaks, about 4 ounces each

Instructions

1. In a small blender or food processor, purée the cashews and water until smooth and creamy.
2. In a heavy dry pan, cook the mushrooms over medium heat until tender. If the mushrooms begin to stick, add water, a few tablespoons at a time. Add the garlic and cook for 2 more minutes.
3. Reduce the heat to low and add the cashew cream, vermouth, water, parsley, salt, and pepper to the pan. Stir until combined.
4. Place the fish in the pan, coat the fish with sauce, cover the pan, and heat for 8 minutes, or until the cod is cooked through.
5. Serve on top of a whole grain (such as brown rice or kamut) or whole-wheat pasta to soak up the delicious sauce.

Notes