Lentil & Cod Chowder Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried lentils,
1 lbs: Cod fillet, cut into 1", (2.5 cm) squares
Lots of diced vegetables, carrots, potatoes, onions, turnip, celery, green beans, tomatoes, ...
1/4 cup: Orange juice,
2 tbsp: Sunflower or green olive oil,
1 tbsp: Dried parsley,
1: Bay leaf,
1/4 tsp: Ground black pepper,
1/4 tsp: Thyme,
1/8 tsp: Tarragon,
Directions:
** 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
Source from luhu.jp
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
Source from luhu.jp
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