Cannery Row Soup

• 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

Directions

• 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.