Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning freguently. Add onion, and cook and stir over moderate heat until tender and translucent. Cut tomatoes into bit-sized piece. Add tomatoes, tomato liquid from can, and all remaining ingredients except the fish and the parsley to the onions. Bring to a boil; reduce heat to low, cover, and simmer for about 45 minutes. Add fish; cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley. Food Exchanges per serving: 2 Meat Exchanges + 1 Starch/Bread Exchanges Cho: 14g; Pro: 22g; Fat: 8g; Cal: 213; Low-Sodium Diet: Omit salt. Omit bacon. Use unsalted cannned tomatoes and low-sodium catsup

Hess, R.D., M.D. and Katarine Middleton.

Brought to you and yours via Nancy O'Brion and her Meal-Master