Poached cod in saffron broth

4 servings

Ingredients

Quantity Ingredient
2 cups Chicken broth; low sodium
1 cup Tomato juice
1 medium Onion; quartered
2 mediums Celery ribs; cut into 2\"
. pieces
1 medium Carrot; cut into 2\" pieces
4 Codfish steaks; 4oz each
1 cup Leeks; thinly sliced
1 bunch Parsley
¼ cup Tomato paste; low sodium
1 large Cube of fish bouillon
5 cloves Garlic; peeled
¼ teaspoon Ground saffron
1 medium Green bell pepper; julienned
1 medium Tomato; cut into wedges

Directions

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 1½ 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.

Each serving provides: 3 P, 2 V, 25 C. Per serving: 178 cal, 24 g pro, 2 g fat, 16 g car, 894 mg sod, 49 mg chol.

** Weight Watchers -- October 1991 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95

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