Cioppino

• 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
• 1 cup reduced-sodium vegetable juice
• 1/2 cup clam juice
• 1/2 cup water
• 1/2 cup chopped green bell pepper
• 3 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
• 6 ounces red snapper fillets, skinned and cut into 2-inch pieces
• 1/2 cup chopped fresh parsley
• 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese

1. Combine first 9 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish and parsley. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until fish flakes easily when tested with a fork.
2. Ladle soup into individual bowls; sprinkle evenly with cheese.

salt, vegetable juice, clam juice, water, green bell pepper, garlic, italian seasoning, black pepper, salt, tilapia, red snapper, parsley, parmesan cheese

Taken from www.myrecipes.com/recipe/cioppino-0 (may not work)