Note: Julia Child’s recipe was originally intended for scallops.
–cod (size of 3 decks of cards, one-half pound)
–parsley and thyme (fresh if possible)
–bay leaves (bottled)
–onion (one-half, chopped)
–white wine (cooking wine is fine)
–plain breadcrumbs (boxed)
–tomatoes (2, divided)
–zucchini (1, fresh)
–green onions (6, divided)
–your favorite salad dressing
–baby butter beans (dried; soak overnight)
–potatoes (small yellow Dutch, 4)
–chicken broth (non-fat, low sodium)
1 – Place two-thirds cup of baby butter beans in a slow cooker. Add 1 and one-third cup of chicken broth. Chop 1 tomato and add to the cooker. Slice 4 small potatoes into 1-inch pieces, and add to the cooker. Season with salt (1 teaspoon), pepper, Bac’n pieces, and parsley. Cook on low for 6 hours. When finished, keep setting on “warm” until time for dinner.
2 – Place one-half package of salad greens in a mixing bowl. Chop 1 medium tomato, and add to the bowl. Peel and slice the zucchini, and add. Add one-half small carton of feta cheese. Wash and slice 2 stalks of green onion into one-half inch each. Add your favorite salad dressing. Stir well.
3 – Chop one-half onion and add to a covered baking dish. Season with salt, pepper, thyme, bay leaves, and olive oil. Microwave on high for 3 minutes. When finished, add cod to the white wine. Season with salt, pepper, thyme, and olive oil. Sprinkle plain breadcrumbs on top. Then sprinkle with Parmesan cheese. Add chopped parsley on top. Microwave on high for 6 minutes.
4 – Serve the salad as a first course. Then serve the cod hot, with the baby butter beans as a side.
–cod adapted from Julia Child’s Mastering the Art of French Cooking; butter beans adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.