| 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 |
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 |
INSTRUCTIONS
** 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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