Belly Bytes  

Fish and clam juice give this delicious and heart-healthy soup a hearty taste of the sea.

Ingredients:
2 pounds varied fish fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes
2 tablespoons olive oil
1 clove garlic, minced
3 carrots, cut in thin strips
2 cups celery, sliced
1/2 cup onion, chopped
1/4 cup green peppers, chopped
1 can (28 oz) whole tomatoes, cut up, with liquid
1 cup clam juice
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried basil, crushed
1/8 teaspoon black pepper
1/4 cup fresh parsley, minced

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

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

Add fish and parsley. Simmer covered for 5 to 10 minutes more or until fish flakes easily and is opaque. Serve hot.

Yield: 8 servings. Serving size: 1 cup.

Nutrition information per serving:
Calories: 170; Total fat: 5g; Saturated fat: Less than 1g; Cholesterol: 56mg; Sodium: 380mg; Total fiber: 3g; Protein: 22g; Carbohydrates: 9g; Potassium: 710mg

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