|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 systematic review found that participants given chewing gum after abdominal surgery may have a faster return to normal for their digestive system. Unfortunately, the quality of trials is low and more research will need to be done before this simple solution is confirmed.
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children