Nutrition Facts
Serving Size
1 cup
Calories
170
Total Fat
5 g
Saturated Fat
less than 1 g
Cholesterol
56 mg
Sodium
380 mg
Potassium
710 mg
Total Carbohydrate
9 g
Dietary Fiber
3 g
Protein
22 mg
Ingredients and Preparation
Ingredients
Measures
Varied fish fillets (such as
haddock, perch, flounder, cod,
sole), cut into 1-inch cubes
2 pounds
Olive oil
2 tablespoons
Garlic clove, minced
1
Carrots, cut in thin strips
3
Celery, sliced
2 cups
Onion, chopped
½ cup
Green peppers, chopped
¼ cup
Whole tomatoes, cut up, with liquid
1 can (28 ounces)
Clam juice
1 cup
Dried thyme, crushed
¼ teaspoon
Dried basil, crushed
¼ teaspoon
Black pepper
1/8 teaspoon
Fresh parsley, minced
¼ cup
Directions
- Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
- Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.
- Add fish and parsley. Simmer covered for 5–10 minutes more or until fish flakes easily and is opaque. Serve hot.
