CANNERY ROW SOUP

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 cups sliced celery
1/2 cup chopped onion
1/4 cup chopped green peppers
1 (28 oz) can whole tomatoes, cut up, with liquid
1 cup clam juice
1/4 tsp dried thyme, crushed
1/4 tsp dried basil, crushed
1/8 tsp black pepper
1/4 cup fresh parsley, minced

Heat oil in large saucepan. Saute garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.

Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.

Add fish and parsley. Simmer covered for 5–10 minutes more or until fish flakes easily and is opaque.

Serve hot.

Yield: 8 servings, serving size: 1 cup

Each serving provides: Calories: 170, Total fat: 5 g, Saturated fat: less than 1 g, Cholesterol: 56 mg, Sodium: 380 mg, Total fiber: 3 g, Protein: 22 g, Carbohydrates: 9 g, Potassium: 710 mg

Source: NIH