Mexican Fish Stew

Ingredients:
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, minced
1 jalapeno pepper, seeded and thinly sliced (wear rubber gloves)
2 zucchini, thinly sliced
2 roma tomatoes, seeded and finely chopped
1 pound haddock fillets, cut into 1-1/4 inch cubes
2 tablespoons rice vinegar
3 tablespoons unsalted butter
1 cup fresh cilantro, chopped

Directions:
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.

This recipe serves 6.

Nutrition information per serving:
Calories: 293
Fat: 11.4g
Calories from fat: 36%
Cholesterol: 88mg
Protein: 29.5g
Carbohydrates: 16g
Fiber: 2.8g
Sugar: 7.7g
Sodium: 851mg
Dietary Exchanges: Vegetable: 1.9, Bread: 0.2, Fat: 2.0, Very lean meat protein: 3.4