Recipe: Spicy Fish Stew (using white fish, mushrooms and tomato juice)

SPICY FISH STEW

"A zesty mix of fish and vegetables, this stew is sure to become a family favorite. Use any firm, white-fleshed fish you prefer, such as catfish, cod or perch. To serve, ladle the stew over cooked rice or a slice of toasted garlic bread. Add 1 starch exchange for 1/3 cup of rice or 1 starch plus 1 fat exchange for each slice of garlic bread."

2 cups sliced mushrooms
1 cup sliced celery
1 cup chopped onion
2 cloves minced garlic
1 tablespoon olive oil
1 tablespoon thyme
1 quart tomato juice (or vegetable juice cocktail)
2 teaspoons sugar
1 bay leaf
1/2 teaspoon hot pepper sauce
1/2 teaspoon fresh ground black pepper
1 pound white fish*
1/4 cup chopped fresh parsley
Hot cooked rice or toasted garlic bread (optional, for serving)**

In a large saucepan, saut 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 a boil. Reduce the heat; add the fish and simmer, uncovered, about 10 minutes.

Discard the bay leaf; stir in the parsley and serve hot.

If desired, ladle the stew over cooked rice or a slice of toasted garlic bread.

*Use any firm, white-fleshed fish you prefer, such as catfish, cod or perch.

Makes about 2 quarts (8 servings, 1 1/4 cups each)

Nutrition facts per serving:
Calories 115, Calories from fat 32, total fat 4 gm, Saturated fat 1 gm, cholesterol 33 mg, Sodium 480 mg, Total carbohydrates 11 gm, Dietary fiber 2 gm, Sugars 7 gm, Protein 11 gm

Exchange list approximations:
Vegetable 2, Meat, lean 1
**(Add 1 starch exchange for 1/3 cup of rice or 1 starch plus 1 fat exchange for each slice of garlic bread.)

Source; The New Family Cookbook for People with Diabetes by American Diabetes Association