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Cannery Row Soup

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

Soup, Stew, and Chowder Recipes from AlansKitchen.comMakes: 8 servings (1 cup)

Ingredients:

  •    2  pounds varied fish fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes
  •    2  Tablespoon olive oil
  •    1  clove garlic, minced
  •    3  carrots, cut in thin strips
  •    2  cups celery, sliced
  • 1/2  cup onion, chopped
  • 1/4  cup green peppers, chopped
  •    1  can (28 ounce) whole tomatoes, cut up, with liquid
  •    1  cup clam juice
  • 1/4  teaspoon dried thyme, crushed
  • 1/4  teaspoon dried basil, crushed
  • 1/8  teaspoon black pepper
  • 1/4  cup fresh parsley, minced

Directions:

  1. Heat oil in large saucepan. Saut� 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 to 10 minutes more or until fish flakes easily and is opaque.

  4. Serve hot.

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

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