Black Cod with Mushrooms Bacon and Red Wine Sauce

Ingredients

• 1 cup hot water
• 2 tablespoons veal demi-glace (such as Williams Sonoma)
• 4 thick-cut bacon slices (about 5 ounces)
• 7 ounces fresh button mushrooms, quartered, plus 1/4 cup thinly sliced, for garnish
• 1 medium-size yellow onion, cut crosswise into 1/2-inch slices, rings separated (about 4 cups)
• 6 tablespoons unsalted butter (3 ounces), divided
• 3/4 cup Cabernet Sauvignon (preferably from Bordeaux)
• 1/4 cup ketchup
• 2 tablespoons pure maple syrup
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons chili powder
• 1/8 teaspoon Creole seasoning
• 2 teaspoons kosher salt, divided
• 2 tablespoons canola oil
• 4 (6-ounce) skinless black cod fillets, patted dry with paper towels
• Fresh parsley leaves or other soft herbs, for garnish

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