Poached Cod in Saffron Broth
Yield
4 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Poaching liquid | |||
| 2 | cups |
chicken broth
low sodium |
|
| 1 | cup |
tomato juice
|
|
| 1 | medium |
onions
quartered |
|
| 2 | medium |
celery stalks
cut into 2 inch pieces |
*
|
| 1 | medium |
carrots
cut into 2 inch pieces |
|
| 1 | bunch |
parsley leaves
|
|
| ¼ | cup |
tomato paste
low sodium |
|
| 1 | each |
boullion cubes
fish, large |
* |
| 5 | cloves |
garlic
peeled |
|
| ¼ | teaspoon |
saffron threads
ground |
*
|
| cod | |||
| 4 | each |
cod fish steaks
4 ounces each |
* |
| 1 | cup |
leeks
thinly |
|
| 1 | medium |
green bell peppers
julienned |
|
| 1 | medium |
tomatoes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Poaching liquid | |||
| 473 | ml |
chicken broth
low sodium |
|
| 237 | ml |
tomato juice
|
|
| 1 | medium |
onions
quartered |
|
| 2 | medium |
celery stalks
cut into 2 inch pieces |
*
|
| 1 | medium |
carrots
cut into 2 inch pieces |
|
| 1 | bunch |
parsley leaves
|
|
| 59 | ml |
tomato paste
low sodium |
|
| 1 | each |
boullion cubes
fish, large |
* |
| 5 | cloves |
garlic
peeled |
|
| 1.3 | ml |
saffron threads
ground |
*
|
| cod | |||
| 4 | each |
cod fish steaks
4 ounces each |
* |
| 237 | ml |
leeks
thinly |
|
| 1 | medium |
green bell peppers
julienned |
|
| 1 | medium |
tomatoes
cut into wedges |
|
Directions
- In large Dutch oven, bring 2 cups water and poaching liquid Reduce heat to low and simmer 45 minutes. Strain liquid into large skillet and discard solids. Continue simmering liquid until reduced to 1½ cups.
- Place cod, leeks, bell pepper and tomato in liquid; bring to a Cover and poach 5 to 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.
