| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 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 |
T |
Sunflower or green olive oil |
| 1 |
T |
Dried parsley |
| 1 |
|
Bay leaf |
| 1/4 |
t |
Ground black pepper |
| 1/4 |
t |
Thyme |
| 1/8 |
t |
Tarragon |
INSTRUCTIONS
* Procedure ** 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. 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. Add the fish (the fish should be completely immersed
in the liquid), and then cook on low for another 4 to 5 hours. 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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