Ingredients
- 2 tablespoons olive oil
- 2 medium leeks, white and light green part only, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons all-purpose flour
- 2-1/2 cups fish stock or chicken stock
- 1/2 cup white wine or additional stock
- 1/4 teaspoon saffron threads, crushed
- 2 cups diced peeled potatoes
- 2 medium carrots, peeled and diagonally sliced
- 2 small zucchini, halved lengthwise and sliced
- 1 small sweet red pepper, diced
- 1-1/2 pounds halibut, trimmed and cut into 1-inch cubes
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Directions
- In a large saucepan, heat oil over medium heat; add leeks and garlic; cook, stirring often, for 5 minutes or until tender. (Do not let leeks brown.)
- Stir in flour; add stock, wine and saffron. Bring to a boil, stirring, until thickened. Add potatoes and carrots; reduce to medium-low and simmer, covered, for 15 minutes. Stir in zucchini and red pepper; cook 5 minutes more or until vegetables are just tender.
- Add halibut; cook for 3 to 5 minutes more or until fish is opaque. Adjust seasoning with salt and pepper to taste. Sprinkle with parsley; ladle into warmed wide shallow bowls.
Nutritional Information Per Serving:
Calories: 310
Fat: 8 grams
Sodium: 388 miligrams
Cholesterol: 36 miligrams
Protein: 29 grams
Carbohydrates: 27 grams
Diabetic Exchanges
1 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat
Source: America's Everyday Diabetes Cookbook