Yield: 6 Servings
|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|
** 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