Recipe - Poached Cod In Saffron Broth

POACHING LIQUID
2 cup Chicken broth; low sodium
1 cup Tomato juice
1 md Onion; quartered
2 md Celery ribs; cut into 2"
. pieces
1 md Carrot; cut into 2" pieces
1 bn Parsley
One fourth cup Tomato paste; low sodium
1 lg Cube of fish bouillon
5 cl Garlic; peeled
One fourth teaspoon Ground saffron

COD
4 Codfish steaks; 4oz each
1 cup Leeks; thinly cut or sliced up
1 md Green bell pepper; julienned
1 md Tomato; cut into wedges

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 1 One half cups.

2. Place cod, leeks, bell pepper and tomato in liquid; bring to a simmer.
Cover and poach 56 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini