2 lb | varied fish fillets (haddock, perch, flounder, cod, sole, etc.), cut into 1-inch-square cubes |
2 Tbsp | olive oil |
1 clove | garlic, minced |
3 | carrots, cut in thin strips |
2 C | celery, sliced |
1/2 C | onion, chopped |
1/4 C | green peppers, chopped |
1 can (28 oz) | whole tomatoes, cut up, with liquid |
1 C | clam juice |
1/4 tsp | dried thyme, crushed |
1/4 tsp | dried basil, crushed |
1/8 tsp | black pepper |
1/4 C | fresh parsley, minced |
Yield: 8 servings--Serving Size: 1 cup each
Each serving provides:
Calories: 170
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 56 mg
Sodium: 380 mg