Busters Recipes

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

2 lb. varied fish fillets (haddock, perch, flounder, cod, sole,), cut into 1"
square cubes
2 TB olive oil
1 clove garlic, minced
3 carrots, thinly sliced
2 cup celery, sliced
1/2 cup onion, chopped
1/4 cup green peppers, chopped
1 can (28 oz.) diced tomatoes, undrained
1 cup clam juice
1/4 tsp. dried thyme, crushed
1/4 tsp. dried basil, crushed
1/8 tsp. ground black pepper
1/4 cup fresh parsley, minced

Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.

Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.

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