| 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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