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

 

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	celery, sliced
1/2 C	onion, chopped
1/4 C	green peppers, chopped
1 can (28 oz)	whole tomatoes, cut up, with liquid
1 C	clam juice
1/4 tsp	dried thyme, crushed
1/4 tsp	dried basil, crushed
1/8 tsp	black pepper
1/4 C	fresh parsley, minced

1. Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.
2. Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.
3. Add fish and parsley. Simmer, covered, 5-10 minutes more or until fish flakes easily and is opaque. Serve hot.

Yield: 8 servings--Serving Size: 1 cup each

Each serving provides:

Calories: 170
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 56 mg
Sodium: 380 mg

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