Poached Cod In Saffron Broth
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Dutch | Fish, Herbs | 4 | Servings |
INGREDIENTS
| 2 | c | Chicken broth, low sodium |
| 1 | c | Tomato juice |
| 1 | Onion, quartered | |
| 2 | Celery ribs, cut into 2" | |
| . pieces | ||
| 1 | Carrot, cut into 2" pieces | |
| 1 | Parsley | |
| 1/4 | c | Tomato paste, low sodium |
| 1 | Cube of fish bouillon | |
| 5 | Garlic, peeled | |
| 1/4 | t | Ground saffron |
| Codfish steaks, 4oz each | ||
| c Leeks, thinly sliced | ||
| md Green bell pepper, julienned | ||
| md Tomato, cut into wedges |
INSTRUCTIONS
~---------------------COD--------------------------- 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. Place cod, leeks, bell pepper and tomato in liquid; bring to a simmer. Cover and poach 5-6 minutes, or until cooked through. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 73
Calories From Fat: 10
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 86.2mg
Potassium: 661.2mg
Carbohydrates: 12.9g
Fiber: 3.1g
Sugar: 4.7g
Protein: 5.2g