Codfish With Herbs and Tomatoes

Course : Fish
Serves: 4
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3 cups water
1/2 cup sliced celery
1 package instant chicken broth
1/2 medium lemon
2 tablespoons dehydrated onion flakes
1 teaspoon fresh parsley -- chopped
1/2 piece bay leaf
1/8 teaspoon ground cloves
1/8 teaspoon thyme
4 fillets boned and skinned cod -- steaks (8 oz)
2 medium tomatoes -- cut in half
2 medium green peppers -- seeded and cut in half

Preparation / Directions:

In a 12 inch skillet, combine water, celery, broth mix, lemon, onion flakes, parsley, bay leaf, cloves and thyme. Bring to a boil, then reduce heat to a simmer. Add fish and poach 5 to 7 minutes. Add tomato and green pepper halves, and finish cooking until fish flakes easily. Remove fish and vegetables, keep warm. Cook liquid until reduced by half. Remove lemon and bay leaf. Place liquid and half of the cooked tomato and peppers in a blender container. Puree until smooth. Slowly reheat in saucepan. Pour over fish and remaining tomato and peppers.

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