Recipe Source: Stay Young At Heart
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 sliced celery
½ C chopped onion
¼ C chopped green peppers
1 can (28 oz) whole tomatoes, cut up, with liquid
1 C clam juice
¼ tsp dried thyme, crushed
¼ tsp dried basil, crushed
⅛ tsp ground black pepper
¼ C fresh parsley, minced
Percent Daily Values are based on a 2,000 calorie diet.
Heat olive oil in a large sauté pan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are tender when pierced with a fork.
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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