Fish Chowdercrockpot, diabetic, fish, main dish, vegetables 1 lb fish fillets; fresh or frozen 4 slice bacon 3/4 cup onion; chopped 16 oz can tomatoes 2 cup boiling water 1 cup potatoes; raw diced 1/2 cup carrot; diced 1/2 cup celery; chopped with leaves 1/3 cup catsup 2 teaspoon worcestershire sause 1 teaspoon salt 1/8 teaspoon thyme; dried 1/8 teaspoon marjoram 1 tablespoon parsley; minced, fresh Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning freguently. Add onion, and cook and stir over moderate heat until tender and translucent. Cut tomatoes into bit-sized piece. Add tomatoes, tomato liquid from can, and all remaining ingredients except the fish and the parsley to the onions. Bring to a boil; reduce heat to low, cover, and simmer for about 45 minutes. Add fish; cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley. Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213; Low-sodium diets: Omit salt. Omit bacon. Use unsalted cannned tomatoes and low-sodium catsup Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.D. and Katarine Middleton. Brought to you and yours via Nancy O'Brion and her Meal-Master |
