2 tablespoons olive oil
1 medium white onion, chopped
4 cloves garlic, minced
2 ½ cups low sodium broth, chicken or fish
1 tablespoon black peppercorns
1 piece cheesecloth for the peppercorns
1 pound sturdy fresh fish or pre-soaked dried salt cod
1 large red bell pepper, seeded, trimmed, cut to ½ inch
1 pound (3-4 medium) red potatoes cut to ½ inch cubes
2 teaspoons dried sage
METHOD
In
a large sauce pan, add the olive oil over medium heat. Add the onion and garlic
to the pan and cook for 4 to 5 minutes until translucent. Add the broth and tie
the peppercorns into a bundle with the cheesecloth and add. Cook the stock at a
simmer for 10 minutes. Remove and discard the peppercorns.
Add the fish, bell pepper and potato cubes and sage
to the sauce pan, bring to a simmer and cook for 6 to 7 minutes, or until the
potatoes are tender. . Serve with crusty French bread to 4 as a fish course or
to 2 as a main dish
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