|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|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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