Slow Cooker Lentil And Cod Chowder
ready in: over 5 hrs
recipe id: 66077
cook method: crock pot
1 cup dried lentils
5 cups cold water
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
Place the lentils and 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.
nutritionNutritional data has not been calculated yet.
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