Codfish With Herbs and Tomatoes

Recipe Ingredients

3 cups	711ml	Water
1/2 cup	55g / 1.9oz	Sliced celery
1		Instant chicken broth
1/2		Lemon
2 tablespoons	30ml	Dehydrated onion flakes
1 teaspoon	5ml	Fresh parsley - chopped
1/2		Bay leaf
1/8 teaspoon	0.6ml	Ground cloves
1/8 teaspoon	0.6ml	Thyme
4		Boned and skinned cod - steaks (8 oz)
2		Tomatoes - cut in half (medium)
2		Green peppers - seeded and (medium)
1		Half

Recipe Instructions

In a 12 inch skillet, combine water, celery, broth mix, lemon, onion flakes, parsley, bay leaf, cloves and thyme. Bring to a boil, then reduce heat to a simmer. Add fish and poach 5 to 7 minutes.

Add tomato and green pepper halves, and finish cooking until fish flakes easily. Remove fish and vegetables, keep warm. Cook liquid until reduced by half. Remove lemon and bay leaf. Place liquid and half of the cooked tomato and peppers in a blender container.

Puree until smooth. Slowly reheat in saucepan. Pour over fish and remaining tomato and peppers.

Source:
Betty Fussell

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