1 In a large saucepan combine the diced tomatoes, vegetable juice, clam juice, water, green pepper, garlic, italian seasoning, black pepper and salt.

2 Bring to a boil, cover, reduce heat and simmer 10 minutes.

3 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.

4 Ladle soup into individual bowls and sprinkle with cheese.