Directions:
- Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
- Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
- Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
- Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
- Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
- Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.22 Kcal (872 kJ) | ||
| Calories from fat | 47.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Cholesterol | 31.22mg | 10% | |
| Sodium | 570.09mg | 24% | |
| Potassium | 541.07mg | 12% | |
| Total Carbs | 25.79g | 9% | |
| Sugars | 9.26g | 37% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 13.52g | 27% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.7mg | 4% | |
| Calcium | 160mg | 16% | |
| Amount Per 100 g | |||
| Calories | 71.66 Kcal (300 kJ) | ||
| Calories from fat | 16.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 8% | |
|---|---|---|---|
| Cholesterol | 10.74mg | 10% | |
| Sodium | 196.21mg | 24% | |
| Potassium | 186.22mg | 12% | |
| Total Carbs | 8.88g | 9% | |
| Sugars | 3.19g | 37% | |
| Dietary Fiber | 0.86g | 10% | |
| Protein | 4.65g | 27% | |
| Vitamin C | 2.3mg | 11% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.2mg | 4% | |
| Calcium | 55.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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