Poached Cod with Vegetables and Sorrel
Ingredients
- 2 cups (500 ml) reduced-sodium chicken broth
- 2 yellow-flesh potatoes, peeled and diced
- 10 oz (300 g) cod fillet, skin removed and cut in half
- 1 yellow bell pepper, seeded and finely sliced
- 1 can (6 oz/170 ml) marinated artichoke hearts, drained
- 2 green onions
- 4 sorrel leaves, finely chopped (see note)
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