Spicy Fish Stew
Yield : About 2 quarts (8 servings)
Ingredients :
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
1/2 teaspoon freshly ground pepper
1 pound firm, white fish fillets such as catfish, cod, or perch, cut
into 1-inch pieces, thawed if frozen
1/4 cup chopped fresh parsley
Directions :
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 boil.
Reduce the heat; add the fish and simmer, uncovered, about 10 minutes.
Discard the bay leaf; stir in the parsley and serve hot.
Nutritional Information Per Serving :
Calories: 115 ; Protein: 11 g ; Fat: 4 g ; Sodium: 480 mg;
Cholesterol: 33 mg ; Dietary Fiber: 2 g ; Sugars: 7 g ; Carbohydrates: 11 g
Exchanges: 2 Vegetable, 1 Lean Meat
Source: The New Family Cookbook for People with Diabetes via The
Diabetic Gourmet Daily Recipe Mailer
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