Ingredients
- 2 celery ribs
- 1 onion
- 1 carrot
- 1 cube of fish bouillon
- 1 green bell pepper
- 1 tomato
- 2 c chicken broth
- 16 oz codfish steaks
- 1 c tomato juice
- 1 c leeks
- 1/4 c tomato paste
- 1/4 ts saffron (ground)
- some parsley
- some garlic
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 1/2 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.
