Cod Poached in Vegetable Broth

Feeling weak and unhealthy from Omega-3 fatty acid, riboflavin and vitamin D deficiency, I finally bit the bullet and bought some frozen cod fish. It looked okay. Just. It has been a difficult winter for Jade and I because we love fish and there just isn’t a reliable, fresh supply in our area. My husband didn’t really care because when he was growing up fish, eaten on Fridays, was a frozen, breaded 2 inch stick served with catsup and although he “doth protests too much,” me thinks that’s the way he still likes his fish. Proof: In Germany, whenever I went to stay a while in France, the horrid little sticks magically appeared in the freezer. Et voila :D

As a matter of fact, if you do not “adore” fish, you can eat this tasty, hearty and simple vegetable “bouillon” with just some buttered baguette slices.

Cod Poached in Vegetable Broth

1 1/2-2 lbs cod fish, cut into serving sized pieces and seasoned with salt and pepper

2 generous tbsp butter

2 leeks sliced

1 summer squash, cut into chunks

1 small zucchini, cut into chunks

1 basket cherry tomatoes, halved

4 fresh basil leaves

Salt and pepper

2 cans vegetable or chicken broth

Melt the butter in a large, deep skillet then add the leeks and saute until soft. Add the squash, zucchini, tomatoes and basil, season with salt and pepper, then continue to saute for an additional 2 minutes.

Add the broth, bring to a vigorous boil, top with the cod pieces :D cover and simmer for 7 minutes.