Ingredients
- 2 lb varied fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 clove garlic, minced
- 3 carrots, cut in thin strips
- 2 cups celery, sliced
- ½ cup onion, chopped
- ¼ cup green peppers, chopped
- 1 can (28 oz) whole tomatoes, cut up, with liquid
- 1 cup clam juice
- ¼ tsp dried thyme, crushed
- ¼ tsp dried basil, crushed
- ⅛ tsp black pepper
- ¼ cup fresh parsley, minced
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.