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Cannery Row Soup
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
| 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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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