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  • Cannery Row Soup

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

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

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.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.