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Cannery Row Soup
all information

Cannery Row Soup

Nutrition Facts

Serving Size1 cup
Calories170
Total Fat5 g
Saturated Fatless than 1 g
Cholesterol56 mg
Sodium380 mg
Potassium710 mg
Total Carbohydrate9 g
Dietary Fiber3 g
Protein22 mg

Servings and Times

Servings8

Ingredients and Preparation

IngredientsMeasures
Varied fish fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes2 pounds
Olive oil2 tablespoons
Garlic clove, minced1
Carrots, cut in thin strips3
Celery, sliced2 cups
Onion, chopped½ cup
Green peppers, chopped¼ cup
Whole tomatoes, cut up, with liquid1 can (28 ounces)
Clam juice1 cup
Dried thyme, crushed¼ teaspoon
Dried basil, crushed¼ teaspoon
Black pepper1/8 teaspoon
Fresh parsley, minced¼ cup
  1. Directions
  2. Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
  3. Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.
  4. 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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