 | Pregnancy 3460 Fish Cannery Row Soup Cannery Row Soup htm5562.nihy1602 Using fish and clam juice makes this soup heart-healthy. 5562 National Institute of Health 2003-10-23 t National Heart, Lung, and Blood Institute 2005-10-23
Using fish and clam juice makes this soup heart-healthy. 2 lb. fish fillets (haddock, perch, flounder, cod, sole, etc),
cut into 1-inch-square cubes | 2 T. 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 pepper, chopped
| 1 can (28 oz.) whole tomatoes,
cut up, with liquid
1 C. clam juice
1/4 t. dried thyme, crushed
1/4 t. dried basil, crushed
1/8 t. black pepper
1/4 C. fresh parsley, minced
| - Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, green pepper in oil 3 minutes.
- Add remaining ingredients except parsley and fish. Cover and simmer 10 to 15 minutes or until vegetables are fork tender.
- Add fish and parsley. Simmer, covered, 5 to 10 minutes more or until fish flakes easily and is opaque. Serve hot.
YIELD: 8 servings SERVING SIZE: 1 cup NUTRITION ANALYSIS PER SERVING: Calories, 170, Total fat, 5 grams; Saturated fat, less than 1 gram; Cholesterol, 56 milligrams; Sodium, 380 milligrams  | | |
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