DIABETIC RECIPE
San Francisco Seafood Casserole
1 lb mussels or 18 clams 1/2 lb medium shrimp 1 lb cod or flounder fillets 2 tablespoon salad oil 1 medium onion, diced 1 large garlic, minced 1 28 ounce can tomatoes 1 8 ounce bottle clam juice 1 6 ounces can tomato paste 3/4 cup white wine 3/4 teaspoon salt 1/2 teaspoon basil 1/4 teaspoon pepper
Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into 2-inch chunks. Cook onion and garlic in salad oil until tender. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling. Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. Cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender. Sprinkle with parsley
Total Carbs: 8
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