Accessible Search Form           Advanced Search

Skip left side navigation and go to content

Health Information for the Public

Stay Young at Heart logo

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
  1. Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.
  2. Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.
  3. 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

Twitter iconTwitterimage of external icon Facebook iconFacebookimage of external icon YouTube iconYouTubeimage of external icon Google+ iconGoogle+image of external icon