Cannery Row Soup

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

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