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Poached Cod in Saffron Broth Recipe

Serves 4


  • 2 cup chicken broth, low sodium
  • 1 cup tomato juice
  • 1 medium onion, quartered
  • 2 medium celery ribs, cut into 2" pieces
  • 1 medium carrot, cut into 2" pieces
  • 1 bunch parsley
  • 1/4 cup tomato paste, low sodium
  • 1 large cube of fish bouillon
  • 5 clove garlic, peeled
  • 1/4 tsp ground saffron
  • 4 codfish steaks, 4oz each
  • 1 cup leeks, thinly sliced
  • 1 medium green bell pepper, julienned
  • 1 medium tomato, cut into wedges


1. In large Dutch oven, bring 2 cups water and poaching liquid ingredients to a boil.
2. Reduce heat to low and simmer 45 minutes.
3. Strain liquid into large skillet and discard solids.
4. Continue simmering liquid until reduced to 1 1/2 cups.
5. Place cod, leeks, bell pepper and tomato in liquid; bring to a simmer.
6. Cover and poach 5-6 minutes, or until cooked through.
7. To serve, divide liquid and vegetables equally among 4 bowls.
8. Cut cod into large pieces and divide equally among bowls.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Seafood / Fish / Cod
Course:Main Dish
Preparation Method:Fry

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