POACHING LIQUID
2 c  Chicken broth; low sodium
1 c  Tomato juice
1 md Onion; quartered
2 md Celery ribs; cut into 2"
.  pieces
1 md Carrot; cut into 2" pieces
1 bn Parsley
1/4 c  Tomato paste; low sodium
1 lg Cube of fish bouillon
5 cl Garlic; peeled
1/4 ts Ground saffron

-COD-
4 Codfish steaks; 4oz each
1 c Leeks; thinly sliced
1 md Green bell pepper; julienned
1 md Tomato; cut into wedges

1. In large Dutch oven, bring 2 cups water and poaching liquid ingredients
to a boil. Reduce heat to low and simmer 45 minutes. Strain liquid into
large skillet and discard solids. Continue simmering liquid until reduced
to 1 1/2 cups.

2. Place cod, leeks, bell pepper and tomato in liquid; bring to a simmer.
Cover and poach 5-6 minutes, or until cooked through.

3. To serve, divide liquid and vegetables equally among 4 bowls. Cut cod
into large pieces and divide equally among bowls.