This is a recipe that I really like … I originally found it on the American Diabetes Association web site, but it moved … I found it again here and decided to reproduce it here, just in case it moves again.

• Makes: 9
• Serving Size: 1 cup
• Preparation Time: 10 minutes
• Cooking Time: 1 1/2 hours

Ingredients

1	Tbsp.	olive oil
1	Tbsp.	butter
2	Stalks	celery, chopped
1	large	onion, chopped
4	Cloves	garlic, chopped
1	can	(28 oz.) crushed tomatoes
2	cups	clam juice or fish stock
1	cup	dry white wine (such as Pinot Grigio)
1	cup	water
1		Juice of 1 lemon
1	tsp.	worcestershire sauce
1		bay leaf
1	tsp.	dried oregano
1	tsp.	dried basil
1/2	tsp.	crushed red pepper flakes
1 1/2	lbs.	halibut, cut into 1 inch cubes
24	large	peeled and deveined shrimp
12		mussels
		salt and pepper to taste
1/2	cup	minced parsley

Directions

1. Heat the oil and butter in a large pot over medium heat. Add the celery, onions, and garlic, and sauté for 6 to 8 minutes. Add the tomatoes, clam juice, wine, water, lemon juice, worcestershire sauce, bay leaf, oregano, basil, and red pepper flakes.
2. Bring to a simmer, lower the heat, and simmer, covered, for 1 hour. Uncover and simmer for 10 minutes.
3. Add the halibut, shrimp, and mussels. Cover and increase the heat to medium high. Steam the seafood until the mussels have opened. Remove the bay leaf before tasting and seasoning with salt and pepper.

Nutritional Information

PER SERVING
Makes: 9
Serving Size: 1 cup
Calories	195
Fat	6	g
Saturated Fat	1.5	g
Trans Fat	0	g
Carbohydrate	12	g
Fiber	3	g
Sugars	7	g
Cholesterol	65	mg
Sodium	385	mg
Protein	24	g
Choices: Vegetable 2, Lean meat 3