Cannery Row Soup

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
  1. Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.

  2. Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.

  3. 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