Free Recipe Lentil and Cod Chowder
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Lentil and Cod Chowder Recipe
1 c Dried lentils
1 lb Cod fillet, cut into 1
-(2.5 cm) squares
Lots of diced vegetables
-(carrots, potatoes, onions,
-turnip, celery,
-green beans, tomatoes, …)
1/4 c Orange juice
2 tb Sunflower or green olive oil
1 tb Dried parsley
1 Bay leaf
1/4 ts Ground black pepper
1/4 ts Thyme
1/8 ts Tarragon
Lentil and Cod Chowder Preparation
** Procedure ** 1) Place the lentils and 5 cups of cold water into a slow cooker (about 4 quart or 4 litre size) or crock pot. Cook on low overnight. 2) At breakfast, add the spices, oil, and enough vegetables to fill the pot to no closer than 8 cm (3 inches) below the top. Then add enough cold water to cover everything, plus 1 cm (1/2 inch). Cook on low for 5 hours. 3) Add the fish (the fish should be completely immersed in the liquid), and then cook on low for another 4 to 5 hours. 4) A few minutes before serving, remove the bay leaf and mix in the orange juice. Serve with salad and whole grain bread. : ** Variations ** Substitute haddock, pollock, hake, cusk, clams, or lean back bacon (diced) for some or all of the cod. Back bacon should be put in the slow cooker in step #2, at the same time as the vegetables. Note: Frozen fish should be thawed overnight in the refrigerator. Contributed by: Walter Brown, ab684 September, 1994 From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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