Lentil and Cod Chowder: Difference between revisions
No edit summary |
No edit summary |
||
| (One intermediate revision by the same user not shown) | |||
| Line 11: | Line 11: | ||
1 cup dried lentils | 1 cup dried lentils | ||
1 pound cod fillet, cut 1" squares | 1 pound cod fillet, cut 1" squares | ||
diced vegetables, carrots, potatoes, celery, green beans, tomatoes (as desired) | |||
1/4 cup orange juice | 1/4 cup orange juice | ||
2 tablespoons sunflower or green olive oil | 2 tablespoons sunflower or green olive oil | ||
| Line 24: | Line 24: | ||
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 3 inches below the top. Then add enough cold water to cover everything, plus 1/2 inch. Cook on low for 5 hours. | 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 3 inches below the top. Then add enough cold water to cover everything, plus 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. | |||
Calories 176, Fat 1 g, Carbs 20 g, Sodium 45 mg, Fiber 5 g. | |||
| Line 40: | Line 40: | ||
(c)1995-2006 CDKitchen, Inc. | (c)1995-2006 CDKitchen, Inc. | ||
[[Category:Soup]] | |||
[[Category:Seafood]] | |||
[[Category:Dinner]] | |||
[[Category:Main Dish]] | |||
Latest revision as of 23:12, 19 October 2024
Recipe: Lentil And Cod Chowder
CDKitchen http://www.cdkitchen.com
Category: Fish Soup
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: > 5 hrs
Ingredients:
1 cup dried lentils
1 pound cod fillet, cut 1" squares
diced vegetables, carrots, potatoes, celery, green beans, tomatoes (as desired)
1/4 cup orange juice
2 tablespoons sunflower or green olive oil
1 tablespoon dried parsley
1 bay leaf
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon thyme
1/8 teaspoon tarragon
Directions:
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 3 inches below the top. Then add enough cold water to cover everything, plus 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.
Calories 176, Fat 1 g, Carbs 20 g, Sodium 45 mg, Fiber 5 g.
You can view the complete recipe plus reviews online at:
Recipe Location: http://crockpot.cdkitchen.com/recipes/recs/245/Lentil-And-Cod-Chowder95204.shtml
Recipe ID: 66077
Please visit CDKitchen at http://www.cdkitchen.com for more great free recipes.
(c)1995-2006 CDKitchen, Inc.
