Cannery Row Soup

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

Info
Cook Time:

Serves: 8

Ingredients

 * 2 lb varied fish 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 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

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.

Source

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

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