Recipe - Lentil And Cod Chowder

1 cup Dried lentils
1 pound Cod fillet, cut into 1"
(2.5 cm) squares
Lots of minced vegetables
(carrots, potatoes, onions,
turnip, celery,
green beans, tomatoes, ...)
One fourth cup Orange juice
2 tablespoon Sunflower or green olive oil
1 tablespoon Dried parsley
1 Bay leaf
One fourth teaspoon Ground black pepper
One fourth teaspoon Thyme
1/8 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 (One half 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 ( minced )
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