PARSLEYED COD FISH STEW WITH TOMATO – VIDALIA ONION – RED BELL PEPPER IN WHITE WINE ATOP ENGLIGH MUFFIN / BACON – FLAVORED TURNIP GREENS / BACON – FLAVORED BLACK – EYED PEAS

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

–parsley (fresh if possible)

–tomato (1, medium, fresh)

–Vidalia onion (one-half)

–red bell pepper (one-half)

–white wine (cooking wine is fine)

–whole wheat English muffin (1)

–Bac’n pieces (soy bacon)

–turnip greens (fresh, packaged)

–black-eyed peas (fresh)

1 – Place two-thirds cup of black-eyed peas in a slow cooker.  Add 2 cups of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; place setting on warm until time for dinner.

2 – Chop tomato, onion, and red bell pepper.  Place in a covered baking dish with a little wine.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, nestle cod in sauce.  Season cod with salt, pepper, parsley, and olive oil. Set aside.

3 – Place 2 handful of turnip greens in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the cod for 7 minutes.  Cod is done when it begins to break apart.

5 – Microwave the muffin for 30 seconds.

6 – Serve the cod hot with sauce on top of the muffin, with turnip greens and black-eyed peas as sides.

–cod adapted from Italian Family Cooking (author Edward Giobbi); other recipes original.

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