Codfish with herbs & tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| ½ | cup | Sliced celery |
| 1 | pack | Instant chicken broth |
| ½ | 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 |
Directions
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.