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Poached Cod in Saffron Broth
2 c Chicken broth; low sodium
1 c Tomato juice
1 md Onion; quartered
2 md Celery ribs; cut into 2" pieces
1 md Carrot; cut into 2" pieces
1 bn Parsley
1/4 c Tomato paste; low sodium
1 lg Cube of fish bouillon
5 cl Garlic; peeled
1/4 ts Ground saffron
4 Codfish steaks; 4oz each
1 c Leeks; thinly sliced
1 md Green bell pepper; julienned
1 md Tomato; cut into 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 and vegetables equally among 4 bowls. Cut cod into large pieces and divide equally among bowls.
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