Back to newsletter list
Leek And Halibut Ragout
Yield: 6 servings
Source: "America's Everyday Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/17.shtml
2 tablespoons olive oil
2 medium leeks, white and light green part only, chopped
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
2-1/2 cups fish stock or chicken stock
1/2 cup white wine or additional stock
1/4 teaspoon saffron threads, crushed
2 cups diced peeled potatoes
2 medium carrots, peeled and diagonally sliced
2 small zucchini, halved lengthwise and sliced
1 small sweet red pepper, diced
1-1/2 pounds halibut, trimmed and cut into 1-inch cubes
1/4 cup chopped fresh parsley
Salt and pepper, to taste
In a large saucepan, heat oil over medium heat; add leeks and garlic;
cook, stirring often, for 5 minutes or until tender. (Do not let leeks
brown.) Stir in flour; add stock, wine and saffron. Bring to a boil,
stirring, until thickened. Add potatoes and carrots; reduce to medium-low
and simmer, covered, for 15 minutes. Stir in zucchini and red pepper; cook
5 minutes more or until vegetables are just tender. Add halibut; cook for
3 to 5 minutes more or until fish is opaque. Adjust seasoning with salt
and pepper to taste. Sprinkle with parsley; ladle into warmed wide shallow
bowls.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 310, Carbohydrate: 27 g, Fiber: 3 g,
Protein: 29 g, Fat: 8 g, Sodium: 388 mg, Cholesterol: 36 mg
Diabetic Exchanges: 1 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat
Jenn B aka Mom2Sam and Tiny
--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
