Fish Chowder (3 PTS) Recipe - Cooking Index
Fish Chowder (3 PTS) Recipe - Cooking Index
| 1 | Fish fillets - fresh or | |
| - frozen | ||
| 4 | Sl Bacon | |
| 3/4 | Onion - chopped | |
| 16 | Tomatoes | |
| 2 | Boiling water | |
| 1 | Potatoes - raw diced | |
| 1/2 | Carrot - diced | |
| 1/2 | Celery - chopped with leaves | |
| 1/3 | Catsup | |
| 2 | Worcestershire sauce | |
| 1 | Salt | |
| 1/8 | Thyme - dried | |
| 1/8 | Marjoram | |
| 1 | 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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.