Hearty Fish Soup

• 4 medium carrots
• 1 large onion
• 1 medium celery stalk
• 1 Tbsp. salad oil
• 1 lb. small red potatoes, cut in quarters
• 2 (8 oz.) bottles clam juice
• 1 (10 oz.) can whole baby clams
• 1 large bouillon cube
• 1 to 1 1/2 lb. cod fillets
• 1 large tomato

1. About 30 minutes before serving, slice carrots, onion and celery.
2. In 5-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook vegetables until lightly browned. Add potatoes, clam juice, clams with their liquid, bouillon and 2 cups water.
3. Over high heat, heat to boiling.
4. Reduce heat to low. Cover and simmer 7 to 10 minutes until potatoes are almost tender. Cut cod into 2-inch chunks.
5. Peel, seed and cut tomato into 1 1/2-inch chunks.
6. Stir cod and tomato into soup on high heat. Heat to boiling. Reduce heat and simmer until fish flakes.
7. Makes 6 servings.

carrots, onion, celery stalk, salad oil, red potatoes, clam juice, baby clams, bouillon cube, cod fillets, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=841622 (may not work)