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Fast Fish Chowder

1 lb. fresh or frozen Pike, Pollock or Halibut Fillets
3 cups tomato juice
1 medium onion, sliced
3 lemon slices
1 bay leaf
1/2 tsp. salt
2 peppercorns
Snipped parsley


Thaw fish if frozen. Cut fish into bite-size pieces. Heat remaining ingredients except parsley to boiling in large saucepan. Add fish; heat to boiling. Reduce heat; cover and simmer until fish flakes easily with a fork, 4-6 minutes. Serve in soup bowls and sprinkle each serving with parsley.


5 servings



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