Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Chardonnay Poached Cod w/Green Bean and Sweet Pepper Saute
Online Circular Online Circular Videos Videos
  Category  Search  

 
Chardonnay Poached Cod w/Green Bean and Sweet Pepper Saute
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 14 minutes
Prep Time:
 32 minutes
Cook Method:
 stove top
Cook Temp:
 medium high
Directions:
.................................................................................
Poaching fish in an aromatic broth of white
wine, parsley, and leeks is low-fat cooking
at its best. haddock or hake can be substituted
for cod. Recipe may be halved. Serve
with boiled new potatoes.

Fish
2 tsp. extra virgin olive oil
1 leek, white part only, halved lengthwise,
washed well and thinly sliced
1 garlic clove, thinly sliced
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
2 cups chardonnay
1 (14.5-oz.) can low-sodium chicken broth
1/3 cup chopped parsley, plus 4 sprigs for
garnish
hannaford fresh january•february 2009 19
1 1/2 lb. cod, cut into 4 (6-oz.) pieces
1 lemon, cut into 8 wedges (optional garnish)

Vegetables
1/2 lb. fresh green beans, stems removed,
halved
5 tbsp. water
1 red bell pepper, seeded, cut into thin strips
1/4 tsp. kosher salt

1. Prepare fish. heat olive oil in a large soup
pot over medium-high heat. When hot, add
leek, garlic, salt, and pepper. Cook and stir
until leek begins to soften, about 2 minutes.
2. Add Chardonnay, broth, and parsley.
Bring to a simmer, stirring occasionally,
about 5 minutes.
3. Ease fish fillets into poaching liquid, making
sure that all fillets are under liquid. It’s
OK for fillets to overlap each other. Reduce
heat to low and cover pot. Cook until fish is
opaque, about 10 minutes.
4. While fish is cooking, prepare vegetables.
Spray a large nonstick skillet with cooking
spray and heat over medium-high heat. When
hot, add green beans. Cook and stir until
sizzling, about 15 seconds. Add water and
cover skillet. Cook about 2 minutes, until
most of the liquid evaporates.
5. Add bell pepper and salt. Cook and stir
until beans and peppers are tender, but
still crisp.
6. Divide vegetables among four plates.
Using a slotted spoon or spatula, place one
piece of fish onto each plate. If using, garnish
each plate with 2 lemon wedges.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
2 tsp Extra virgin olive oil
1 ea Leeks, trimmed, washed, white parts only, thinly sliced
1 ea Garlic clove, finely chopped
1/2 tsp Kosher salt
1/8 tsp Black pepper, freshly ground
2 cup Wine, Chardonnay
14 1/2 g Canned chicken broth, low sodium
1/3 cup Chopped fresh parsley
4 ea Herb, parsley, sprigs, fresh
1 1/2 lb skinless cod fillets
1 ea Lemon, cut into 8 wedges
1/2 oz Snap Beans, green, fresh
5 Tbs Water
1 ea Large red bell pepper, seeded, cut into thin strips


© 2010 Adplex