Recipe: Cannery Row Soup

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