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Title: Poached Cod From Lewis Street
Yield: 4 Servings

Ingredients

    1/4 c  leeks; sliced
      1 sm garlic; minced
      1 ts olive oil
      2 tb white wine vinegar
  2 1/2 c  water
    1/8 ts ground white pepper
    1/4 ts dried thyme
      2    bay leaves
  1 1/4 lb cod fillets
      1 tb fresh parsley; minced

Instructions

Cut cod into 4 equal pieces.

In a 4-quart saucepan, saute leeks and garlic in oil for 2 to 3 minutes.
Add vinegar and water and bring to a rolling boil for 2 minutes. Add
pepper, thyme and bay leaves. Bring to a boil, reduce heat, cover and
simmer for 10 minutes. Remove bay leaves.

Immerse fish pieces in simmering bouillon, return to a simmer and poach
for 10 minutes.

Lift out fish and place onto four individual shallow soup plates. Bring
bouillon to a rolling boil for 2 minutes and then pour over each serving.
Sprinkle with parsley.

>From: Becky Myton

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Per serving: 133 Calories (kcal); 2g Total Fat; (14% calories from fat);
25g Protein; 2g Carbohydrate; 61mg Cholesterol; 83mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

NOTES : "Although the British favorite, fish-and-chips, was a big seller
at my former restaurant, the Lewis Street Chowderhouse in
Greenwich, Connecticut, the only customer we ever had from merry
old England ordered his cod in this delicate version several times
a week. He said he preferred the fish free of the fryer's fat. He
was ahead of his time--but right on." Tom Ney, Food Editor,
Prevention Magazine.

May substitute haddock, cusk or whiting for cod.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: The Health-Lover's Guide to Super Seafood (Prevention)

Preparation Time: 0:30

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