• 4 cups fish stock or clam juice
• 1-1/2 cups water
• 1/3 cup dry white wine
• 1 onion, cut into 1/2 inch wedges
• 2 shallots, thinly sliced
• 2 cloves garlic, crushed
• 1 jalapeño pepper, seeded and thinly sliced (wear rubber gloves)
• 2 zucchini, thinly sliced
• 2 roma tomatoes, seeded and finely chopped
• 1 lb. haddock fillets, cut into 1-1/4 inch cubes
• 2 Tbs. rice vinegar
• 3 Tbs. unsalted butter
• 1 cup fresh cilantro, chopped

Bring first 7 ingredients to a boil in a heavy nonreactive saucepan. Reduce heat to medium low, and simmer, uncovered, about 15 minutes, until onion is softened. Stir in zucchini and tomatoes. When mixture begins to simmer, add fish. Gently fold into broth and simmer 2 minutes, until fish turns opaque. Stir in vinegar, butter, cilantro and salt to taste. Remove from heat and serve.

Per serving: calories 293, fat 11.4g, 36% calories from fat, cholesterol 88mg, protein 29.5g, carbohydrates 16.0g, fiber 2.8g, sugar 7.7g, sodium 851mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wines are: Gewürztraminer, Sauvignon Blanc, or Pinot Blanc.