Cannery Row Soup
Using fish and clam juice makes this tasty soup heart-healthy.
* 2 lb. varied fish fillets (haddock, perch, flounder, cod, sole, etc.), cut into 1" square cubes * 3 tablespoons olive oil * 1 clove garlic, minced * 3 carrots, cut in thin strips * 2 cups celery, sliced * 1/2 cup onion, chopped * 1/4 cup green peppers, chopped * 1 can (28 oz.) whole tomatoes, cut up, with liquid * 1 cup clam juice * 1/4 teaspoon dried thyme, crushed * 1/4 teaspoon dried basil, crushed * 1/8 teaspoon black pepper * 1/4 cup fresh parsley, minced
Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.
Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.
Add fish and parsley. Simmer, covered, 5-10 minutes more or until fish flakes easily and is opaque. Serve hot.
Yield: 8 servings–Serving Size: 1 cup