Ingredients
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2 tablespoons vegetable oil
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3 stalks celery, chopped
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2 carrots, chopped
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1 onion, chopped
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1 green bell pepper, chopped
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3 cloves garlic, minced
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3 tablespoons tomato paste
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4 cups clam juice
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2 potatoes, peeled and cubed
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1 (14.5 ounce) can peeled and diced tomatoes
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2 tablespoons Worcestershire sauce
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1 jalapeno pepper, seeded and minced
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1 teaspoon ground black pepper
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1 bay leaf
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1 pound red snapper fillets, cut into 1 inch pieces
Directions
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Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
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Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
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Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
Nutrition Facts (per serving)
| 227 | Calories |
| 6g | Fat |
| 24g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 227 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Cholesterol 33mg | 11% |
| Sodium 657mg | 29% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 4g | 15% |
| Total Sugars 7g | |
| Protein 19g | 39% |
| Vitamin C 45mg | 50% |
| Calcium 112mg | 9% |
| Iron 4mg | 20% |
| Potassium 1270mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
