Cannery Row Soup

Using fish and clam juice makes this tasty soup heart-healthy.

2 lb. varied fish fillets (haddock, perch, flounder, cod, sole,), cut into
1"
square cubes
2 Tbsp olive oil
1 clove garlic, minced
3 carrots, thinly sliced
2 cup celery, sliced
1/2 cup onion, chopped
1/4 cup green peppers, chopped
1 can (28 oz.) diced tomatoes, undrained
1 cup clam juice
1/4 tsp. dried thyme, crushed
1/4 tsp. dried basil, crushed
1/8 tsp. ground 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 each
Each serving provides: Calories 170, Total fat 5 g, Saturated fat -- less
than 1 g, Cholesterol 56 mg, Sodium 380 mg.

Jenn B In SWMO


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