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Cannery Row Soup

June 10, 2008 - 7:30am
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Cannery Row Soup

Nutrition Facts

Serving Size1 cup
Total Fat5 g
Saturated Fatless than 1 g
Cholesterol56 mg
Sodium380 mg
Potassium710 mg
Total Carbohydrate9 g
Dietary Fiber3 g
Protein22 mg

Servings and Times


Ingredients and Preparation

Varied fish fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes2 pounds
Olive oil2 tablespoons
Garlic clove, minced1
Carrots, cut in thin strips3
Celery, sliced2 cups
Onion, chopped½ cup
Green peppers, chopped¼ cup
Whole tomatoes, cut up, with liquid1 can (28 ounces)
Clam juice1 cup
Dried thyme, crushed¼ teaspoon
Dried basil, crushed¼ teaspoon
Black pepper1/8 teaspoon
Fresh parsley, minced¼ cup
  1. Directions
  2. Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
  3. Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.
  4. 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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