Ingredients

  • 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
  • 1/2 teaspoon freshly ground pepper
  • 1 pound firm, white fish fillets such as catfish, cod, or perch, cut into 1-inch pieces, thawed if frozen
  • 1/4 cup chopped fresh parsley


Directions

  1. 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 boil.
  2. Reduce the heat; add the fish and simmer, uncovered, about 10 minutes. Discard the bay leaf; stir in the parsley and serve hot.


Recipe Yield: Yield: About 2 quarts (8 servings)

Nutritional Information Per Serving:

Calories: 115
Fat: 4 grams
Fiber: 2 grams
Sodium: 480 milligrams
Cholesterol: 33 milligrams
Protein: 11 grams
Carbohydrates: 11 grams
Sugars: 7 grams

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Diabetic Exchanges

2 Vegetable, 1 Lean Meat



Book Title: The New Family Cookbook for People with Diabetes

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