This is a recipe that I really like … I originally found it on the American Diabetes Association web site, but it moved … I found it again here and decided to reproduce it here, just in case it moves again.
- Makes: 9
- Serving Size: 1 cup
- Preparation Time: 10 minutes
- Cooking Time: 1 1/2 hours
Ingredients
| 1 | Tbsp. | olive oil |
| 1 | Tbsp. | butter |
| 2 | Stalks | celery, chopped |
| 1 | large | onion, chopped |
| 4 | Cloves | garlic, chopped |
| 1 | can | (28 oz.) crushed tomatoes |
| 2 | cups | clam juice or fish stock |
| 1 | cup | dry white wine (such as Pinot Grigio) |
| 1 | cup | water |
| 1 | | Juice of 1 lemon |
| 1 | tsp. | worcestershire sauce |
| 1 | | bay leaf |
| 1 | tsp. | dried oregano |
| 1 | tsp. | dried basil |
| 1/2 | tsp. | crushed red pepper flakes |
| 1 1/2 | lbs. | halibut, cut into 1 inch cubes |
| 24 | large | peeled and deveined shrimp |
| 12 | | mussels |
| | salt and pepper to taste |
| 1/2 | cup | minced parsley |
Directions
- Heat the oil and butter in a large pot over medium heat. Add the celery, onions, and garlic, and sauté for 6 to 8 minutes. Add the tomatoes, clam juice, wine, water, lemon juice, worcestershire sauce, bay leaf, oregano, basil, and red pepper flakes.
- Bring to a simmer, lower the heat, and simmer, covered, for 1 hour. Uncover and simmer for 10 minutes.
- Add the halibut, shrimp, and mussels. Cover and increase the heat to medium high. Steam the seafood until the mussels have opened. Remove the bay leaf before tasting and seasoning with salt and pepper.
| PER SERVING |
|---|
| Makes: 9 |
| Serving Size: 1 cup |
| Calories | 195 |
| Fat | 6 | g |
| Saturated Fat | 1.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 3 | g |
| Sugars | 7 | g |
| Cholesterol | 65 | mg |
| Sodium | 385 | mg |
| Protein | 24 | g |
| Choices: Vegetable 2, Lean meat 3 |