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Cannery Row Soup




Source of Recipe


National Heart Blood and Lung Institute


List of Ingredients




2 pounds fish fillets (haddock, perch, flounder,
cod, sole, etc.) -- cut into 1" cubes
2 tablespoons olive oil
1 garlic clove -- minced
3 carrots -- cut in thin strips
2 cups sliced celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 28 ounce can diced tomatoes
1 cup clam juice
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/8 teaspoon pepper
1/4 cup chopped fresh parsley


Recipe



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 10-15 minutes or until vegetables are fork tender.

Add fish and parsley. Simmer, covered, 5-10 minutes more or until fish flakes easily and is opaque. Serve hot.

Source:
"Stay Young at Heart"

Yield:
2 quarts