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
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2 Tbsp olive oil
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1 clove garlic, minced
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3 carrots, cut in thin strips
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2 C sliced celery
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½ C chopped onion
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¼ C chopped green peppers
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1 can (28 oz) whole tomatoes, cut up, with liquid
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1 C clam juice
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¼ tsp dried thyme, crushed
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¼ tsp dried basil, crushed
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⅛ tsp ground black pepper
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¼ C fresh parsley, minced
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|
|
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Directions
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1
|
Heat olive oil in a large sauté pan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
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-
2
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Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are tender when pierced with a fork.
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-
3
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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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