Try this Lentil and Cod Chowder recipe, or contribute your own.
Suggest a better description** 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
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 62 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.4mg | 0 % | |
Potassium 179.8mg | 5 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 5.9g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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