Thaw fish fillets if frozen. Remove bones and skin from fish; cut 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 bite-sized pieces. 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; cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Lean Meat, 1 Starch.

Nutrition Facts: Carbohydrates 14g; Protein 22g; Fat 8g; Calories 213; Fiber 1.9g; Sodium 786mg; Cholesterol 49mg.

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