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*** POACHING LIQUID ***
2 cup Chicken Broth
1 cup Tomato Juice
1 medium Onion, Quartered
2 stick Celery, Cut Into 2" or 5cm Long Pieces
1 medium Carrot, Cut Into 2" or 5cm Long Pieces
1 cup Parsley
4 tablespoon Tomato Paste
1 large Fish Bouillon
5 Garlic Cloves, Peeled
¼ teaspoon Saffron, Ground
*** COD ***
1 pound Cod Steaks
1 cup Leeks, Thinly Sliced
1 medium Green Pepper, Julienned
1 medium Tomato, Cut Into 1/2" or 1cm Thick Wedges
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 vegetables and cut up cod equally among bowls.
2 cup Chicken Broth
1 cup Tomato Juice
1 medium Onion, Quartered
2 stick Celery, Cut Into 2" or 5cm Long Pieces
1 medium Carrot, Cut Into 2" or 5cm Long Pieces
1 cup Parsley
4 tablespoon Tomato Paste
1 large Fish Bouillon
5 Garlic Cloves, Peeled
¼ teaspoon Saffron, Ground
*** COD ***
1 pound Cod Steaks
1 cup Leeks, Thinly Sliced
1 medium Green Pepper, Julienned
1 medium Tomato, Cut Into 1/2" or 1cm Thick Wedges
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 vegetables and cut up cod equally among bowls.
