• 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

    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
    Directions
    1. Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
    2. Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.
    3. 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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