Prep
20 min
Total
30 min
Serves
2
INGREDIENTS
- 2 cups reduced-sodium Chicken broth
- 2 peeled and diced Yellow-flesh potatoes
- 10 oz skin removed and cut in half Cod fillet
- 1 can drained Marinated artichoke hearts
- 2 Green onions
- 4 finely chopped Sorrel leaves
METHOD
- In a large skillet, bring the broth to a boil. Add the potatoes. Cover and let simmer for 5 minutes. Add the fish, bell pepper, artichokes and green onions.
- Cover and continue cooking for 3 minutes or until the cod is fully cooked. Remove from the heat and add the sorrel. Season with salt and pepper.
NOTE – Sorrel is a sour herb. Since it is fragile when heated, we add it at the last minute. If unavailable, use 2 tsp (10 ml) of lemon juice instead.