Hannaford homepage
Weekly FlyerGift Cards
0 items

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

Chardonnay Poached Cod w/Green Bean and Sweet Pepper Saute

Chardonnay Poached Cod w/Green Bean and Sweet Pepper Saute

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 32 minutes

Cook Time: 14 minutes

Ingredients: Add ingredients to List

Chardonnay Poached Cod w/Green Bean and Sweet Pepper Saute
2 teaspoon Extra virgin olive oil
1 each Leeks, trimmed, washed, white parts only, thinly sliced
1 each Garlic clove, finely chopped
1/2 teaspoon Kosher salt
1/8 teaspoon Black pepper, freshly ground
2 cup chardonnay wine
141/2 oz Canned chicken broth, low sodium
1/3 cup Chopped fresh parsley
4 each Herb, parsley, sprigs, fresh
11/2 lb skinless cod fillets
1 each Lemon, cut into 8 wedges
1/2 oz Snap Beans, green, fresh
5 tablespoon Water
1 each Large red bell pepper, seeded, cut into thin strips

directions:

Poaching fish in an aromatic broth of whitewine, parsley, and leeks is low-fat cookingat its best. haddock or hake can be substitutedfor cod. Recipe may be halved. Servewith boiled new potatoes.
1. Prepare fish. heat olive oil in a large souppot over medium-high heat. When hot, addleek, garlic, salt, and pepper. Cook and stiruntil 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, makingsure that all fillets are under liquid. It'sOK for fillets to overlap each other. Reduceheat to low and cover pot. Cook until fish isopaque, about 10 minutes.
4. While fish is cooking, prepare vegetables.Spray a large nonstick skillet with cookingspray and heat over medium-high heat. Whenhot, add green beans. Cook and stir untilsizzling, about 15 seconds. Add water andcover skillet. Cook about 2 minutes, untilmost of the liquid evaporates.
5. Add bell pepper and salt. Cook and stiruntil beans and peppers are tender, butstill crisp.
6. Divide vegetables among four plates.Using a slotted spoon or spatula, place onepiece of fish onto each plate. If using, garnisheach plate with 2 lemon wedges.
Source: Hannaford fresh Magazine, January - February 2009

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 teaspoon Extra virgin olive oil  
1 each Leeks, trimmed, washed, white parts only, t  
1 each Garlic clove, finely chopped  
1/2 teaspoon Kosher salt  
1/8 teaspoon Black pepper, freshly ground  
2 cup chardonnay wine  
141/2 oz Canned chicken broth, low sodium  
1/3 cup Chopped fresh parsley  
4 each Herb, parsley, sprigs, fresh  
11/2 lb skinless cod fillets  
1 each Lemon, cut into 8 wedges  
1/2 oz Snap Beans, green, fresh  
5 tablespoon Water  
1 each Large red bell pepper, seeded, cut into thi  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 216 kcal (10%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 11 g (55%)
Cholesterol 74 mg (24%)
Sodium 438 mg (18%)
Total Carbohydrates 17 g (5%)
Dietary Fiber 9 g (36%)
Protein 43 g (71%)
Vitamins
Vitamin A 2306 IU (46%)
Vitamin C 74 mg (123%)
Minerals
Calcium 95 mg (1%)
Iron 13 mg (21%)
loading