| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Dutch | Fish, Herbs | 4 | Servings |
INGREDIENTS
| 2 | c | Chicken broth; low sodium |
| 1 | c | Tomato juice |
| 1 | md | Onion; quartered |
| 2 | md | Celery ribs; cut into 2" |
| . pieces | ||
| 1 | md | Carrot; cut into 2" pieces |
| 1 | bn | Parsley |
| 1/4 | c | Tomato paste; low sodium |
| 1 | lg | Cube of fish bouillon |
| 5 | cl | Garlic; peeled |
| 1/4 | ts | Ground saffron |
| 4 | Codfish steaks; 4oz each | |
| 1 | c | Leeks; thinly sliced |
| 1 | md | Green bell pepper; julienned |
| 1 | md | Tomato; cut into wedges |
INSTRUCTIONS
POACHING LIQUID COD 1. In large Dutch oven, bring 2 cups water and poaching liquid ingredients to a boil. Reduce heat to low and simmer 45 minutes. Strain liquid into large skillet and discard solids. Continue simmering liquid until reduced to 1 1/2 cups. 2. Place cod, leeks, bell pepper and tomato in liquid; bring to a simmer. Cover and poach 5-6 minutes, or until cooked through. 3. To serve, divide liquid and vegetables equally among 4 bowls. Cut cod into large pieces and divide equally among bowls. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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