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    Soup: 3 pt. Fish Chowder


    Source of Recipe


    The Art of Cooking for the Diabetic by Mary Abbott

    List of Ingredients




    1 pound Fish fillets fresh or frozen
    4 slices Bacon
    3/4 cup Onion chopped
    16 ounces Tomatoes
    2 cups Boiling water
    1 cup Potatoes raw diced
    1/2 cup Carrot diced
    1/2 cup Celery chopped with leaves
    1/3 cup Catsup
    2 teaspoons Worcestershire sauce
    1 teaspoon Salt
    1/8 teaspoon Thyme dried
    1/8 teaspoon Marjoram
    1 tablespoon Parsley minced, fresh

    Recipe



    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.

    Serves 6.

    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

 

 

 

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