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

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It is separate from our RICARDO editorial content.

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