Serves 6 Cook Time 17 minutes
1 Tbsp olive oil
1 Cup onion, chopped
1/4 Cup celery, minced
2 scallions white and green parts, halved lenghtwise, sliced thin
1 tsp chili powder
*2 Cups water
1 Tbsp Worcestershire sauce
3/4 tsp salt
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 lb. sea bass, flounder, grouper or other white fish, skinless, bonless, cut into chuncks
Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion, celery, and chili powder; sauté 3 minutes or until tender. Stir in water and next 4 ingredients (water through tomatoes); cook 10 minutes. Add fish; cook 3 minutes or until fish is done. Stir in parsley.
* Can use 1 Cup of fish stock and 1 Cup of water.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center