Codfish with herbs & tomatoes

Yield: 4 servings

Measure Ingredient
3 cups Water
½ cup Sliced celery
1 pack Instant chicken broth
½ \N Lemon
2 tablespoons Dehydrated onion flakes
1 teaspoon Fresh parsley, chopped
½ each Bay leaf
⅛ teaspoon Ground cloves
⅛ teaspoon Thyme
4 eaches (8 oz) boned & skinned cod steaks
2 mediums Tomatoes, cut in half
2 mediums Green peppers, seeded and cut in half

In a 12 inch skillet, combine water, celery, broth mix, lemon, onion flakes, parsley, bay leaf, cloves and thyme. Bring to a boil, then reduce heat to a simmer. Add fish and poach 5 to 7 minutes. Add tomato and green pepper halves, and finish cooking until fish flakes easily. Remove fish and vegetables, keep warm. Cook liquid until reduced by half. Remove lemon and bay leaf. Place liquid and half of the cooked tomato and peppers in a blender container. Puree until smooth. Slowly reheat in saucepan. Pour over fish and remaining tomato and peppers. From Weight Watchers International Cookbook.

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