Poached Fish In Broth
|Fish stock||6 Cup (96 tbs)|
|Tarragon||1 Tablespoon, minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Haddock fillets/Firm fish||3|
|Aioli sauce/Anchovy egg||1 Tablespoon|
|Lemon wedges||3 (Sauce)|
|Minced parsley||1 Tablespoon (Sauce)|
Bring stock, tarragon and wine to boil.
Lower heat, add lemon juice and fish and boil gently 7 to 10 minutes or until tender.
Do not overcook.
Place half a fillet in each soup bowl, ladle soup over and top with a tablespoon of sauce.
Garnish with lemon wedges and sprinkle with parsley.
Serving size: Complete recipe
Calories 1493 Calories from Fat 789
% Daily Value*
Total Fat 86 g131.6%
Saturated Fat 20.2 g101.1%
Trans Fat 0 g
Cholesterol 166.1 mg55.4%
Sodium 3970.8 mg165.4%
Total Carbohydrates 83 g27.5%
Dietary Fiber 2.1 g8.6%
Sugars 14.3 g
Protein 83 g165.9%
Vitamin A 14.5% Vitamin C 52.9%
Calcium 32.3% Iron 54.1%
*Based on a 2000 Calorie diet