Poached Cod with Vegetables

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I’m trying to be diligent about getting more fish into my diet. I ate a lot more fish and shellfish when we lived in New Hampshire.

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It was readily available and always fresh. Here, we basically live on the border of Washington and Idaho where “fresh” seafood means a little something different.

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We were spoiled in NH so it’s hard to get excited about seafood when it comes frozen (or previously frozen) in the grocery store. But I’m trying.

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I’m definitely a red meat kind of girl. In fact, if you put a rib-eye in front of me a few nights a week you wouldn’t hear any complaints.

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However, because I deal with inflammation issues related to Lyme Disease, my diet has to involve a  lot of vegetables and lighter meals as well as the occasional bloody rib-eye.

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It’s easy to get in the rut of baked fish dishes, but poaching brings a little something different to the table.

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It’s very easy and fast. If you poach it properly, the fish is amazingly moist and flaky. You can poach a large variety of fish with a large variety of ingredients which make the options endless. And lastly, I think it’s gorgeous.

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The contrast of the fish with the broth and whatever other ingredients you use can make for a really beautiful dish. Great for company because it looks so fresh and bright and like you really know what you’re doing.

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When in reality, all it takes is a few minutes to slice some vegetables, a quick saute, and then about 6 tiny minutes to poach the fish. Easy and delicious!

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Poached Cod with Vegetables

1/2 of a White Onion, sliced

1/2 of an Orange Bell Pepper, sliced

3 Large Cremini Mushrooms, sliced

4 Small (thin) Carrots, sliced

About 25 Heads of Asparagus

2 Large Swiss Chard Leaves, sliced

3 Cloves of Garlic, diced

2 teaspoons of Avocado Oil

1 1/2 teaspoons of Fresh Rosemary, minced

2 teaspoons of Fresh Thyme Leaves

1/4 teaspoon of Sea Salt

Several Grinds of Pepper

4 Cod Fillets

32 ounces of Chicken Broth

Fresh Lemon & Parsley For Garnish

Prepare all of the vegetables, herbs, and garlic and set aside. Heat the avocado oil in a large pan and add the vegetables and garlic.Saute over medium high for a few minutes until the onions and peppers begin to soften. Add the chicken broth, salt and pepper, and herbs. Bring the broth and vegetable mixture to a simmer. Add the cod, cover with a lid, and poach for 6 minutes.

**Serve immediately. If you leave the fish in the broth on the stove, it will overcook and become tough.

2016-02-22 13.12.10

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