Cannery Row Soup
Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
Nutrition Facts
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 and Preparation TOP
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.