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Spicy Fish Stew

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail
Exchanges
Makes: About 2 quarts (8 Servings)

- 2 cups (8 ounces) sliced mushrooms
- 1 cup thinly sliced celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons sugar
- 1 quart tomato juice or vegetable juice cocktail
- 1 bay leaf
- 1/2 teaspoon hot pepper sauce
- 1 pound firm, white fish fillets such as catfish, cod,
perch, cut into 1-inch pieces, thawed if frozen
- 1/4 cup chopped fresh parsley

In a large saucepan, saute the mushrooms, celery, onion,
and garlic in oil over medium heat about 5 minutes. Add the
thyme and sugar; saute 1 minute. Add the tomato juice, bay
leaf, pepper sauce, and pepper; bring to a boil.

Reduce the heat; add the fish and simmer, uncovered, about
10 minutes. Discard the bay leaf; stir in the parsley and
serve hot.

Per Serving (1-1/4 cups)equals: Calories: 115, Fat: 4 g, Cholesterol: 33 mg, Sodium: 480 mg, Carbohydrate: 11 g, Dietary Fiber: 2 g, Protein: 11 g ++++ Exchanges: 2 Vegetable, 1 Lean Meat