Hearty Fish Soup - cooking recipe

Ingredients

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

Preparation

About 30 minutes before serving, slice carrots, onion and celery.
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.
Over high heat, heat to boiling.
Reduce heat to low. Cover and simmer 7 to 10 minutes until potatoes are almost tender. Cut cod into 2-inch chunks.
Peel, seed and cut tomato into 1 1/2-inch chunks.
Stir cod and tomato into soup on high heat. Heat to boiling. Reduce heat and simmer until fish flakes.
Makes 6 servings.