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
- 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.
- 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:
Calories: 115
Fat: 4 grams
Fiber: 2 grams
Sodium: 480 miligrams
Cholesterol: 33 miligrams
Protein: 11 grams
Carbohydrates: 11 grams
Sugars: 7 grams
Diabetic Exchanges
2 Vegetable, 1 Lean Meat
Source: The New Family Cookbook for People with Diabetes