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.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 1 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.2mg||0 %|
|Sodium 89.5mg||3 %|
|Potassium 89.7mg||2 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 1.2g|
|Protein 0.7g||1 %|
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Calories per serving: 10
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