Poached cod with vegetables & sorrel

Prep  20 min
Total  30 min
Serves  2
Hearty soups that eat like a meal. Chef Ricardo shares delicious fall soup recipes to try this autumn.
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Ingredients

2 cups
reduced-sodium Chicken broth
2
peeled and diced Yellow-flesh potatoes
10 oz
skin removed and cut in half Cod fillet
1 can
drained Marinated artichoke hearts
2
Green onions
4
finely chopped Sorrel leaves

Instructions

  1. 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.
  2. 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 - 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.  

Nutrition
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