Cannery Row Soup

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Ingredients

• 2 lb varied fish fillets (haddock, perch, flounder, cod, sole, etc.), cut into 1-inch-square
  cubes
  
• 2 Tbsp olive oil
  
• 1 clove garlic, minced
  
• 3 carrots, cut in thin strips
  
• 2 C celery, sliced
  
• 1/2 C onion, chopped
  
• 1/4 C green peppers, chopped
  
• 1 can (28 oz) whole tomatoes, cut up, with liquid
• 1 C clam juice
  
• 1/4 tsp dried thyme, crushed
  
• 1/4 tsp dried basil, crushed
  
• 1/8 tsp black pepper
  
• 1/4 C fresh parsley, minced
  

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Directions

1. Heat oil in large sauce pan.
   
2. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.
   
3. Add remaining ingredients except parsley and fish.
   
4. Cover and simmer 10-15 minutes or until vegetables are fork tender.
   
5. Add fish and parsley.
   
6. Simmer, covered, 5-10 minutes more or until fish flakes easily and is opaque.
   
7. Serve hot.
   

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Nutrition Facts

Yield: 8 servings
Serving Size: 1 cup each

Each serving provides:

Calories: 170 Total

fat: 5 g

Saturated fat: less than 1 g

Cholesterol: 56 mg

Sodium: 380 mg

SOURCE: National Heart, Lung, and Blood Institute, part of the National Institutes
of Health and the U.S. Department of Health and Human Services