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Cannery Row Soup Printer Friendly Version

image of dish

170
Cals

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

 

Servings and Times

Servings 8

 

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
  1.  
  2. Directions
  3. Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
  4. Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.
  5. Add fish and parsley. Simmer covered for 5–10 minutes more or until fish flakes easily and is opaque. Serve hot.


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