Title: Hoppin' Cod (Steven J. C. Gaulin, Portal, Ariz.)
Categories: Fish
Yield: 4 Servings

1 1/2	tb	Extra-virgin olive off
1 1/3	c	Peeled and chopped onions
2		Cloves of garlic, peeled and
		Chopped
3	cn	(each 15 1/4oz) cooked beans
		(use a combination; for
		Example, black beans, red
		Kidney beans, pinto beans,
		White beans etc.)
2 3/4	c	Water
1	cn	(14oz) pureed tomatoes
2		Bay leaves
3/4	ts	Ground allspice
1/2	ts	Dried basil
2/3	c	Uncooked white rice
3	c	Chopped greens (kale,
		Mustard, or collards)
1	lb	Boneless cod fish,
		Cut into 1-inch cubes"
1/4		To 1/2 cup white wine
		Vinegar,
		Flavored with a few drops of
		Liquid hot pepper sauce, to
		Taste
1	tb	Finely grated orange zest

1. Heat the olive oil over medium heat in a large, heavy pot. Add the onions and cook, stirring occasionally, for 2 minutes. Add the garlic and cook another 2 minutes, stirring until the onions and garlic are soft and golden. 2. Add the beans, water, pureed tomatoes, bay leaves, allspice, and basil. Bring to a boil, reduce heat to medium and simmer 10 to 15 minutes. 3. Stir in the rice and simmer, stirring occasionally, especially during the first 3 minutes to make sure that the rice does not stick to the pan, for 20 minutes. 4. After 20 minutes, remove the bay leaves and stir in the greens. When the mixture returns to a simmer, gently stir in the fish. Cook at a bare simmer for 5 to 10 minutes, stirring occasionally, or until the fish is opaque and flakes easily when tested with a fork. Stir in the flavored vinegar. Serve in shallow bowls garnished with the orange zest. Serves 8.

Per serving: 281 calories, 49g carbohydrates, 17g protein, 4g fat, 8mg cholesterol.

PARADE MAGAZINE SEPTEMBER 22, 1996 Typos by Bobbie Beers

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