Peppery Fish Chowder
Thank you Heather!
1 cup chopped celery (about 2 med. stalks)
1 medium bell pepper chopped (1 cup)
1 medium onion chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 oz each) diced tomatoes, undrained
2 cups V-8 juice
1 cup dry white wine or vegetable broth
1 tbsp Worcestershire sauce
1 tsp salt
1/4 tsp ground red pepper (cayenne)
1 pound firm-fleshed fish steak, cut into 1-inch pieces
1/2 cup uncooked instant rice
3 tbsp chopped fresh parsley
Mix all ingredients except fish, rice and parsley in 3 1/2 to 6 qt. slow
cooker. Cover and cook on low heat setting 7 to 9 hours (or high heat
setting 3 to 4 hours) or until vegetables are tender. Stir in fish, rice and
parsley. Cover and cook on high heat setting 30 to 45 minutes or
until fish flakes easily with fork.
PER SERVING: 90 Calories, 1 g Fat, 2 g Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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