Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh or frozen fish fillets

  2. 4 Thin slices bacon

  3. 3/4 cup 46g / 1.6oz Chopped onion

  4. 1 Tomatoes - (16 oz)

  5. 2 cups 474ml Boiling water

  6. 1 cup 146g / 5.1oz Diced raw potato

  7. 1/2 cup 55g / 1.9oz Diced carrot

  8. 1/2 cup 55g / 1.9oz Finely-chopped celery with leaves

  9. 1/3 cup 78ml Catsup

  10. 2 teaspoons 10ml Worcestershire sauce

  11. 1 teaspoon 5ml Salt

  12. 1/4 teaspoon 1 1/3ml Coarsely-ground black pepper

  13. 1/8 teaspoon 0.6ml Dried thyme

  14. 1/8 teaspoon 0.6ml Dried marjoram

  15. 1 tablespoon 15ml Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Thaw fish fillets if frozen. Remove bones and skin from fish; cut into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning frequently. Add onion, and cook and stir over moderate heat until tender and translucent. Cut tomatoes into bite-sized pieces. 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. This recipe yields 6 servings. Serving size: 1 cup. Exchanges Per Serving: 2 Lean Meat, 1 Starch. Nutrition Facts: Carbohydrates 14g; Protein 22g; Fat 8g; Calories 213; Fiber 1.9g; Sodium 786mg; Cholesterol 49mg. Note: Low-sodium diets: Omit salt. Omit bacon. Use unsalted canned tomatoes and low-sodium catsup.


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