Fish Pot Au Feu
|Regular strength chicken broth||5 Cup (80 tbs)|
|Dry white wine/1 cup regular-strength chicken broth and 3 tablespoons white wine vinegar||1 Cup (16 tbs)|
|Dry tarragon||1⁄2 Teaspoon|
|Red potatoes||4 Small, scrubbed (Thin Skinned Ones, Each 2 Inches In Diameter)|
|Carrots||4 Medium, cut in half|
|Leeks||2 Pound, roots and most of dark green tops trimmed (4 Medium Sized)|
|Lean white fish fillets||1 1⁄2 Pound (Such As Lingcod Or Sea Bass)|
In a 5- to 6-quart pan, bring broth, wine, and tarragon to a boil over high heat.
Add unpeeled potatoes and carrots and return to a boil; then reduce heat, cover, and boil gently for 10 minutes.
Meanwhile, split leeks lengthwise and rinse well.
Add to pan, cover, and boil gently until leeks are tender when pierced about 10 more minutes.
Lift leeks from broth with a slotted spoon, cover, and keep warm.
Rinse fish and pat dry; cut into 4 equal portions.
Add to soup, cover, and simmer just until vegetables are tender when pierced and fish is opaque but still moist in thickest part; cut to test 7 to 10 minutes.
With a slotted spatula, carefully lift fish from pan and arrange in 4 wide, shallow bowls.
Evenly distribute vegetables alongside fish and ladle broth over all.
Makes 4 servings.