Fish Chowder

Yield: 6 servings

1 lb Fish fillets; fresh or 1/2 c Celery; chopped with leaves
-frozen 1/3 c Catsup;
4 sl Bacon; 2 ts Worcestershire sause;
3/4 c Onion; chopped 1 ts Salt
16 oz Can tomatoes; 1/8 ts Thyme; dried
2 c Boiling water 1/8 ts Marjoram;
1 c Potatoes; raw diced 1 tb Parsley; minced, fresh
1/2 c Carrot; diced

Thaw fish fillets if frozen. Remove bones and skin from fish; cut
fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large
saucepan over moderate heat, fry bacon until crisp, turning
freguently. Add onion, and cook and stir over moderate heat until
tender and translucent. Cut tomatoes into bit-sized piece. Add
tomatoes, tomato liquid from can, and all remaining ingredients
except the fish and the parsley to the onions. Bring to a boil;
reduce heat to low, cover, and simmer for about 45 minutes. Add
fish; cover and simmer for another 10 to 12 minutes, until fish
flakes and is tender. Garnish each serving with a sprinkle of parsley.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213;
Low-sodium diets: Omit salt. Omit bacon. Use unsalted cannned
tomatoes and low-sodium catsup

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.D. and Katarine Middleton.
Brought to you and yours via Nancy OBrion and her Meal-Master