Fish Chowder

Recipe Ingredients

1 lb	454g / 16oz	Fresh or frozen fish fillets
4		Thin slices bacon
3/4 cup	46g / 1.6oz	Chopped onion
1		Tomatoes - (16 oz)
2 cups	474ml	Boiling water
1 cup	146g / 5.1oz	Diced raw potato
1/2 cup	55g / 1.9oz	Diced carrot
1/2 cup	55g / 1.9oz	Finely-chopped celery with leaves
1/3 cup	78ml	Catsup
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Coarsely-ground black pepper
1/8 teaspoon	0.6ml	Dried thyme
1/8 teaspoon	0.6ml	Dried marjoram
1 tablespoon	15ml	Minced fresh parsley

Recipe Instructions

Thaw fish fillets if frozen. Remove bones and skin from fish; cut into 1-inch pieces. Cut bacon into 1/2-inch pieces.

In a large saucepan over moderate heat, fry bacon until crisp, turning frequently. Add onion, and cook and stir over moderate heat until tender and translucent.

Cut tomatoes into bite-sized pieces. 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.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Lean Meat, 1 Starch.

Nutrition Facts: Carbohydrates 14g; Protein 22g; Fat 8g; Calories 213; Fiber 1.9g; Sodium 786mg; Cholesterol 49mg.

Note: Low-sodium diets: Omit salt. Omit bacon. Use unsalted canned tomatoes and low-sodium catsup.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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