Nutrition Facts

Serving Size1 cup
Total Fat6 g
Saturated Fat1 g
Cholesterol34 mg
Sodium302 mg
Potassium602 mg
Total Carbohydrate18 g
Dietary Fiber2 g
Protein15 g

Servings and Times


Ingredients and Preparation

Vegetable oil2 tablespoons
Onion, coarsely chopped¼ cup
Celery, coarsely chopped½ cup
Carrots, sliced1 cup
Potatoes, raw, peeled, cubed2 cups
Thyme¼ teaspoon
Paprika½ teaspoon
Bottled clam juice2 cups
Whole peppercorns8
Bay leaf1
Fresh or frozen (and thawed) cod or haddock fillets, cut into ¾-inch cubes1 pound
Flour¼ cup
Lowfat milk3 cups
Fresh parsley, chopped1 tablespoon
  1. Directions
  2. Heat oil in large saucepan. Add onion and celery, and sauté for about 3 minutes.
  3. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaf in cheese cloth. Add to pot. Bring to boil, reduce heat, and simmer for 15 minutes, then add fish and simmer for an added 15 minutes, or until fish flakes easily and is opaque.
  4. Remove fish and vegetables. Break fish into chunks. Bring broth to boil and continue boiling until volume is reduced to 1 cup. Remove bay leaf and peppercorns.
  5. Shake flour and 1/2 cup lowfat milk in container with tight-fitting lid until smooth. Add to broth in saucepan, along with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
  6. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.