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CANNERY ROW SOUP
Using fish and clam juice makes this tasty soup heart-healthy.
2 lb |
varied fish fillets (haddock, perch, flounder, cod, sole, etc.), cut into 1-inch-square cubes |
2 Tbsp |
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 peppers, chopped |
1 can (28 oz) |
whole tomatoes, cut up, with liquid |
1 C |
clam juice |
1/4 tsp |
dried thyme, crushed |
1/4 tsp |
dried basil, crushed |
1/8 tsp |
black pepper |
1/4 C |
fresh parsley, minced |
- Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.
- Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.
- Add fish and parsley. Simmer, covered, 5-10 minutes more or until fish flakes easily and is opaque. Serve hot.
Yield: 8 servings--Serving Size: 1 cup each
Each serving provides:
Calories: 170
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 56 mg
Sodium: 380 mg
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