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Cannery Row Soup

Using fish and clam juice makes this tasty soup heart healthy.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
10 minutes 40 minutes 8 servings 1 C


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

calories 170
Total fat 5 g
Saturated fat 0 g
Cholesterol 56 mg
Sodium 380 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Heat olive oil in a large sauté pan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.

  • 2
    Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are tender when pierced with a fork.

  • 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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