Ingredients
- 2 celery ribs
- 1 onion
- 1 carrot
- 1 cube of fish bouillon
- 1 green bell pepper
- 1 tomato
- 475 ml chicken broth
- 260 gr codfish steaks
- 240 ml tomato juice
- 90 gr leeks
- 65 gr tomato paste
- 1 gr 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 1.5 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.
