1 Pound fish fillets fresh or frozen
1/2 Cup celery chopped with leaves
1/3 Cup catsup
4 Slice bacon
2 Teaspoon Worcestershire sauce
3/4 Cup onion chopped
1 Teaspoon salt
16 Ounce can tomatoes
1/8 Teaspoon thyme dried
2 Cup boiling water
1/8 Teaspoon marjoram
1 Cup potatoes raw diced
1 Tablespoon parsley minced fresh
1/2 Cup carrot diced

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 frequently
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 and 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 diets: Omit salt. Omit bacon. Use unsalted canned tomatoes and low-sodium catsup

Courtesy The Art of Cooking for the Diabetic by Mary Abbott Hess R.D. M.D. and Katarine Middleton

Serves 6