–cod (size of 3 decks of cards, one-half pound)

–potatoes (2 medium)

–cornbread stuffing mix (boxed)

–olive oil

–salt and pepper

–angel hair cabbage (packaged)

–tomato (1 medium)

–basil (fresh if possible)


–white wine (cooking wine is fine)


1 – Slice the potatoes lengthwise, like French fries.  Place in one layer in a large, uncovered baking dish with an inch of water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 25 minutes.  Check from time to time to be sure that the water has not boiled out.  When finished, cover to preserve warmth.

2 – Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Place one-half cup of cornbread stuffing mix in a second plastic bag.  Pound with fist on counter to reduce to fine consistency.  Pour the stuffing mix into the bag with the cod.  Shake well.  Set aside.

3 – Rinse the cabbage in water, and then drain.  Chop the tomato into small pieces, and then add to the cabbage.  Season with salt, pepper, olive oil, basil, and 2 tablespoons of white wine.  Stir well.  Transfer to serving bowl.

4 – Cook the cod for 6 minutes in the microwave on high.

5 – Serve the cod and potatoes hot, and the salad cold.

–recipes original.


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