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

Servings and Times

Servings 8

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
  • 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.