Lentil & cod chowder

Yield: 6 Servings

Measure Ingredient
1 cup Dried lentils
1 pounds Cod fillet, cut into 1\" (2.5 cm) squares
\N \N Lots of diced vegetables (carrots, potatoes, onions, turnip, celery, green beans, tomatoes, ...)
¼ cup Orange juice
2 tablespoons Sunflower or green olive oil
1 tablespoon Dried parsley
1 \N Bay leaf
¼ teaspoon Ground black pepper
¼ teaspoon Thyme
⅛ teaspoon Tarragon

** 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 (½ 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

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