Nutrition Facts| Serving Size | 1 cup | | Calories | 170 | | Total Fat | 5 g | | Saturated Fat | less than 1 g | | Cholesterol | 56 mg | | Sodium | 380 mg | | Potassium | 710 mg | | Total Carbohydrate | 9 g | | Dietary Fiber | 3 g | | Protein | 22 mg |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Varied fish fillets (such as
haddock, perch, flounder, cod,
sole), cut into 1-inch cubes | 2 pounds | | Olive oil | 2 tablespoons | | Garlic clove, minced | 1 | | Carrots, cut in thin strips | 3 | | Celery, sliced | 2 cups | | Onion, chopped | ½ cup | | Green peppers, chopped | ¼ cup | | Whole tomatoes, cut up, with liquid | 1 can (28 ounces) | | Clam juice | 1 cup | | Dried thyme, crushed | ¼ teaspoon | | Dried basil, crushed | ¼ teaspoon | | Black pepper | 1/8 teaspoon | | Fresh parsley, minced | ¼ cup |
Directions - Heat oil in large saucepan. Sauté garlic,
carrots, celery, onion, and green pepper
in oil for 3 minutes.
- Add remaining ingredients, except
parsley and fish. Cover and simmer
for 10–15 minutes or until vegetables
are fork tender.
- Add fish and parsley. Simmer covered
for 5–10 minutes more or until fish
flakes easily and is opaque.
Serve hot.
|