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