Hearty Fish Soup

Directions

1. 1
   About 30 minutes before serving, slice carrots, onion and celery.
2. 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. 3
   Over high heat, heat to boiling.
4. 4
   Reduce heat to low. Cover and simmer 7 to 10 minutes until potatoes are almost tender. Cut cod into 2-inch chunks.
5. 5
   Peel, seed and cut tomato into 1 1/2-inch chunks.
6. 6
   Stir cod and tomato into soup on high heat. Heat to boiling. Reduce heat and simmer until fish flakes.
7. 7
   Makes 6 servings.