Cannery Row Soup

== Description ==
Fish and clam juice give this soup a hearty taste of the sea.
Keep the Beat: Heart Healthy Recipes by the National Heart, Lung, and Blood Institute, public domain government resource—original source of recipe
* Serves: 8
== Ingredients ==
* 2 lb varied fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes
* 2 tbsp olive oil
* 1 clove garlic, minced
* 3 carrots, cut in thin strips
* 2 cups celery, sliced
* ½ cup onion, chopped
* ¼ cup green peppers, chopped
* 1 can (28 oz) whole tomatoes, cut up, with liquid
* 1 cup clam juice
* ¼ tsp dried thyme, crushed
* ¼ tsp dried basil, crushed
* ⅛ tsp black pepper
* ¼ cup fresh parsley, minced
== 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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Category:Seafood Soup Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Cod Recipes
Category:Perch Recipes
Category:Flounder Recipes
Category:Haddock Recipes
Category:Dover sole Recipes
Category:Green bell pepper Recipes
Category:Healthy Main Dishes
Category:Main Dish Seafood Recipes
Category:Clam juice Recipes
Category:Tomato Recipes