|Varied fish fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes||2 pounds|
|Olive oil||2 tablespoons|
|Garlic clove, minced||1|
|Carrots, cut in thin strips||3|
|Celery, sliced||2 cups|
|Onion, chopped||½ cup|
|Green peppers, chopped||¼ cup|
|Whole tomatoes, cut up, with liquid||1 can (28 ounces)|
|Clam juice||1 cup|
|Dried thyme, crushed||¼ teaspoon|
|Dried basil, crushed||¼ teaspoon|
|Black pepper||1/8 teaspoon|
|Fresh parsley, minced||¼ cup|
- Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
- Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.
- Add fish and parsley. Simmer covered for 5–10 minutes more or until fish flakes easily and is opaque. Serve hot.
|Serving Size||1 cup|
|Saturated Fat||less than 1 g|
|Dietary Fiber||3 g|
A meta-analysis found that mothers participating in a prenatal exercise group were less likely to have a large newborn, less likely to need a cesarean section, and no more likely to have a low birthweight baby than those who did not exercise. The study supports proper prenatal care advice which advocates for mothers to exercise during pregnancy if allowed by the physician.
Chewing Gum After Surgery May Improve Digestive Tract Recovery
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children