Quick fish chowder

Yield: 4 Servings

Measure Ingredient
1 tablespoon Safflower oil
1 large Onion or leek
3 larges Potatoes; cubed
2 Carrots; cut into 1" chunks
¼ cup Chopped parsley
½ teaspoon Dried dill
¼ teaspoon Salt
6 cups Water
1 pounds Firm fish; cut in 1" pieces
(cod, orange roughy, perch)
Paprika for garnish

In a large pot, saut‚ onion in oil until translucent. Add vegetables, water, and seasonings and simmer 20 minutes. For a creamier texture, puree part of the soup and return to the pot. Add fish and simmer 10 minutes more. Serve in bowls and garnish with paprika.

Nutritional information per serving: Protein: 30 grams (36%); Carbohydrates: 43½ grams (52%); Fat: 4⅗ grams (12%); Calories: 335; Sodium: 280 mg; Cholesterol: 61⅕ mg. Exchanges: 3 Bread, 3 Lean Meat Serves 4

Copyright Whole Foods Market, 1995, wfm@...

() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

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