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Fish Pot au Feu (Fish Soup with Leeks)


5 cups of low sodium chicken or vegetable broth

1 cup of dry white wine

1/2 tspn dry tarragon

4 small new potatoes (or thin-skinned potatoes)

4 medium carrots, halved

3 medium leeks

1 1/2 lbs firm-texutured white fish fillets (e.g., sea cod or sea bass)


1. Bring broth, wine and tarragon to a boil over high heat in a large 5-6 quart saucepan. To this pot add the potatoes and carrots and return to a boil. Reduce heat and cover. Boil gently for 10 minutes.

2. Discard root ends and tough green leaves of leeks, using only the white and light green leeks. Split lengthwise and rinse well. Add to pan, cover, and boil for about ten minutes, until vegetables are tender. Remove leeks from pan and keep warm.

3. Rinse then pat dry the fish. Cut into 4 equal portions. Add to pan, cover, simmer until carrots are tender and fish is opaque, but still moist. This should take 7-10 minutes.

4. With a slotted spatula, lift fish from pan and arrange in 4 wide, shallow bowls, arrange vegetables alongside and ladle broth over all.

Source: Sunset Light & Healthy Cookbook

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