Fish Chowder #1 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
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
Directions:
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 DIET: 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 OBrion and her
Meal-Master
Yield: 6 servings
Source from luhu.jp
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 DIET: 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 OBrion and her
Meal-Master
Yield: 6 servings
Source from luhu.jp