Cannery Row Soup
Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
| Serving Size | 1 cup |
| Calories | 170 |
| Total Fat | 5 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 56 mg |
| Sodium | 380 mg |
| Potassium | 710 mg |
| Total Carbohydrate | 9 g |
| Dietary Fiber | 3 g |
| Protein | 22 mg |
| Ingredients | Measures |
|---|
| Varied fish fillets (such as
haddock, perch, flounder, cod,
sole), cut into 1-inch cubes | 2 pounds |
| Olive oil | 2 tablespoons |
| Garlic clove, minced | 1 |
| Carrots, cut in thin strips | 3 |
| Celery, sliced | 2 cups |
| Onion, chopped | ½ cup |
| Green peppers, chopped | ¼ cup |
| Whole tomatoes, cut up, with liquid | 1 can (28 ounces) |
| Clam juice | 1 cup |
| Dried thyme, crushed | ¼ teaspoon |
| Dried basil, crushed | ¼ teaspoon |
| Black pepper | 1/8 teaspoon |
| Fresh parsley, minced | ¼ cup |
- Directions
- Heat oil in large saucepan. Sauté 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.
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