1 Peel and slice the shallots, brown them in a casserole dish with the butter and a drizzle of oil. Place the cod steaks on top, pour the beer. Salt, pepper and add the bouquet garni.
2 Cover the casserole and cook for 15 minutes over moderate heat. Keep the cod steaks warm. Add the cream and the tomato concentrate to the casserole and mix for 1 to 2 minutes. Adjust the seasoning if necessary.
3 Place the cod steaks on plates and coat them with the sauce. Serve immediately with rice or steamed potatoes.
- You can place the cod on a slice of toast, before topping it with sauce.