2 potatoes, cubed
1 carrot, sliced 1/4 inch thick
1 chopped onion
1 cup clam juice
1 cup water
2 tablespoons butter
1 pound fresh lean fish (halibut, tuna, haddock, orange roughy, etc), cut into 1-inch pieces
1 6-1/2 ounce can clams (not drained)
1 12-ounce can evaporated skim milk
2 tablespoons chopped fresh chives
1 teaspoon paprika
Salt and pepper to taste
Heat potatoes, carrots, onion, clam juice, water, butter, salt and pepper to boiling in a large saucepan. Reduce heat, cover and simmer 15 to 20 minutes or until potatoes are almost tender.
Stir in fish and clams, cover and heat to boiling. Reduce heat and simmer about 5 minutes or until fish flakes easily with a fork.
Stir in milk, chives and paprika and heat through.
Recipe makes 6 servings.
Serving size: 12 ounces
Calories: 231; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 37mg; Sodium: 330mg; Carbohydrates: 22g; Fiber: 2g; Protein: 25g
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