Prep 15 mins
Cook 30 mins
A modified classic from the Sunset Low-Fat Cook Book (1994).
- 5 cups low sodium chicken broth
- 1 cup dry white wine (or 1 cup low-sodium chicken broth plus 3 tbsp white wine vinegar)
- 1⁄2 teaspoon dry tarragon
- 4 small thin-skinned red potatoes (each 1 1/2-2 inches in diameter)
- 4 medium carrots, halved
- 3 medium leeks
- 1 1⁄2 lbs firm-textured white fish fillets (sea cod or sea bass will do nicely)
- Bring broth, wine, and tarragon to a boil over high heat in a large 5-6 quart saucepan. To this pot add the potatoes and carrots and return to a boil. Reduce heat and cover. Boil gently for 10 minutes.
- Trim the root end and all but 3 inches of green tops from the leeks and remove the outer leaves. Split lengthwise and rinse well. Add to pan, cover, and boil for about ten minutes, until vegetables are tender. Remove leeks from pan and keep warm.
- Rinse then pat dry the fish. Cut into 4 equal portions. Add to pan, cover, simmer until carrots are tender and fish is opaque but still moist. This should take 7-10 minutes.
- With a slotted spatula, lift fish from pan and arrange in 4 wide, shallow bowls, arrange vegetables alongside and ladle broth over all.
This was okay and liked having dinner all in one pot - but felt it needed something to add more of a kick to this dish. Thanks for sharing