DIABETIC SPICY FISH STEW - 11g Carbs, 2g Dietary Fiber
Makes: About 2 quarts (8 Servings)
Source: The New Family Cookbook for People with Diabetes
via the Diabetic Gourmet Daily Recipe Mailer
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.
Nutritional Information Per Serving (1-1/4 cups):
Calories: 115, Fat: 4 g, Cholesterol: 33 mg, Sodium: 480 mg,
Carbohydrate: 11 g, Dietary Fiber: 2 g, Protein: 11 g
Diabetic Exchanges: 2 Vegetable, 1 Lean Meat
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