Cannery Row Soup

Fish and clam juice give this soup a hearty taste of the sea.

Keep the Beat: Heart Healthy Recipes by the National Heart, Lung, and Blood Institute, public domain government resource—original source of recipe
 * Serves: 8

Ingredients

 * 2 lb varied fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes
 * 2 tbsp olive oil
 * 1 clove garlic, minced
 * 3 carrots, cut in thin strips
 * 2 cups celery, sliced
 * ½ cup onion, chopped
 * ¼ cup green peppers, chopped
 * 1 can (28 oz) whole tomatoes, cut up, with liquid
 * 1 cup clam juice
 * ¼ tsp dried thyme, crushed
 * ¼ tsp dried basil, crushed
 * ⅛ tsp black pepper
 * ¼ cup fresh parsley, minced

Directions

 * 1) Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
 * 2) Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.
 * 3) Add fish and parsley. Simmer covered for 5–10 minutes more or until fish flakes easily and is opaque. Serve hot.