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-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






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