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