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 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


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.

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


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