Poached Cod In Saffron Broth Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
POACHING LIQUID
2 cup: Chicken broth, low sodium
1 cup: Tomato juice,
1 medium: Onion, quartered
2 medium: Celery ribs, cut into 2"
. pieces,
1 medium: Carrot, cut into 2" pieces
1 bunch: Parsley,
1/4 cup: Tomato paste, low sodium
1 large: Cube of fish bouillon,
5 centiliter: Garlic, peeled
1/4 tsp: Ground saffron,
COD
4: Codfish steaks, 4oz each
1 cup: Leeks, thinly sliced
1 medium: Green bell pepper, julienned
1 medium: Tomato, cut into wedges
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp