Cannery Row Soup

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Fish and clam juice give this soup a hearty taste of the sea.

Keep the Beat: Heart Healthy Recipes by the National Heart, Lung, and Blood Institute, public domain government resource—original source of recipe

  • Serves: 8



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