1 lb Fish fillets, fresh or frozen
4 slice Bacon
3/4 cup Onion, chopped
16 oz Can tomatoes
2 cup Boiling water
1 cup Potatoes, raw diced
1/2 cup Carrot, diced
1/2 cup Celery, chopped with leaves
1/3 cup Catsup
2 tsp Worcestershire sause
1 tsp Salt
1/8 tsp Thyme, dried
1/8 tsp Marjoram
1 tbsp Parsley, minced, fresh
Directions
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 O'Brion and her Meal-Master
Servings: 6 servings
Fish Chowder Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Crockpot; Fish; Vegetables
The History of Recipes
Historians have traced the existence of recipes far back into history, certainly as far back as early Egypt, and potentially, even further back. Interesting though that is, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans 25BC a roman called Apicius wrote a number of documents describing recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into starters, main meal and dessert, a style of dining still practiced today. He also describes how the ancient Romans made use of many herbs and spices, including many that are still in use today for example thyme, mint and parsley. Over the following few centuries, the powerful and rich houses competed with each other to serve the most extravagent meals, and because of this the best chefs and their recipe collections were highly sought after. However, it was during the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes of the day. By the arrival of the twentieth century, cook books were in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Fish Chowder recipe.
