Title: Fish Chowder
Categories: Diabetic, Main dish, Crockpot, Fish, Vegetables
Yield: 6 servings
1 lb Fish fillets; fresh or
-frozen
4 sl Bacon
3/4 c Onion; chopped
16 oz Can tomatoes;
2 c Waterl; boiling
1 c Raw potatoes; diced
1/2 c Carrot; diced
1/2 c Celery; chopped with leaves
1/3 c Catsup
2 ts Worcestershire sauce
1 ts Salt
1/8 ts Dried thyme
1/8 ts Marjoram
1 tb Fresh parsley; minced
Thaw fish fillets if frozen. Remove bones and skin from fish; cut
fish into 1" pieces. Cut bacon into 1/2" 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.
