Poached Cod with Vegetables and Sorrel

Name: Poached Cod with Vegetables and Sorrel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2 cups (500 ml) reduced-sodium chicken broth; 2 yellow-flesh potatoes, peeled and diced; 10 oz (300 g) cod fillet, skin removed and cut in half; 1 yellow bell pepper, seeded and finely sliced; 1 can (6 oz/170 ml) marinated artichoke hearts, drained; 2 green onions; 4 sorrel leaves, finely chopped (see note)

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Preparation 20 min
Cooking 10 min
Servings 2

This light and tender dish of fish and potatoes topped with tangy herbs pulls off a hot trick: a lean protein, a starch and very little fat-three key elements for the ideal pre-sports meal.

Featured in RICARDO Magazine FALL 2018

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 cups (500 ml) reduced-sodium chicken broth
- 2 yellow-flesh potatoes, peeled and diced
- 10 oz (300 g) cod fillet, skin removed and cut in half
- 1 yellow bell pepper, seeded and finely sliced
- 1 can (6 oz/170 ml) marinated artichoke hearts, drained
- 2 green onions
- 4 sorrel leaves, finely chopped (see note)

Preparation

- In a large skillet, bring the broth to a boil. Add the potatoes. Cover and let simmer for 5 minutes. Add the fish, bell pepper, artichokes and green onions.
- Cover and continue cooking for 3 minutes or until the cod is fully cooked. Remove from the heat and add the sorrel. Season with salt and pepper.

Note from Ricardo

Sorrel is a sour herb. Since it is fragile when heated, we add it at the last minute. If unavailable, use 2 tsp (10 ml) of lemon juice instead.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

RICARDO The Rock 11" Deep Frypan

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Designed specifically for “One Pot” dishes, this deep aluminum frypan is perfect for cooking rice or to prepare curry-type dishes. Made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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