Low-fat milk and clam juice are the secrets to the lower fat and saturated-fat content of this soup.

2 T. vegetable oil
1/4 C. coarsely chopped onion
1/2 C. coarsely chopped celery
1 C. sliced carrots
2 C. potatoes, raw, peeled, cubed
1/4 t. thyme
1/2 t. paprika
2 C. bottled clam juice
8 whole peppercorns
1 bay leaf
1 lb. fresh or frozen (thawed) cod or haddock fillets, cut into 3/4-inch cubes
1/4 C. flour
3 C. low-fat milk
1 T. fresh parsley, chopped

1. Heat oil in large saucepan. Add onion and celery. Saute about 3 minutes.
2. Add carrots, potatoes, thyme, paprika, clam broth.
3. Wrap peppercorns and bay leaves in cheese cloth. Add to pot.
4. Bring to boil, reduce heat, simmer 15 minutes.
5. Add fish and simmer additional 15 minutes, or until fish flakes easily and is opaque.
6. Remove fish and vegetables; break fish into chunks.
7. Bring broth to boil and continue boiling until volume is reduced to 1 C.
8. Remove bay leaves and peppercorns.
9. Shake flour and 1/2 C. milk in container with tight-fitting lid until smooth. Add to broth in saucepan with remaining milk.
10. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
11. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

YIELD: 8 servings SERVING SIZE: 1 cup each

NUTRITION ANALYSIS PER SERVING: Calories, 186; Total fat, 6 grams; Saturated fat, 1 gram; Cholesterol, 34 milligrams; Sodium, 302, Total fiber 2 grams; Protein, 15 grams; Carbohydrates, 18 grams; Potassium, 602 milligrams.