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Diabetic LEEK AND HALIBUT RAGOUT Yield: 6 servings Source: " Info: http://diabeticgourmet.com/book_archive/details/17.shtml INGREDIENTS - 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 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 DIRECTIONS 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 When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. Jesus Loves You! -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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