| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Diabetic, Main dish, Crockpot, Fish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish fillets; fresh or frozen |
| 4 |
sl |
Bacon; |
| 3/4 |
c |
Onion; chopped |
| 16 |
oz |
Can tomatoes; |
| 2 |
c |
Boiling water |
| 1 |
c |
Potatoes; raw diced |
| 1/2 |
c |
Carrot; diced |
| 1/2 |
c |
Celery; chopped with leaves |
| 1/3 |
c |
Catsup; |
| 2 |
ts |
Worcestershire sause; |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Thyme; dried |
| 1/8 |
ts |
Marjoram; |
| 1 |
tb |
Parsley; minced, fresh |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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