You should keep all these ingredients on your pantry shelf at all times–even the clam juice, which comes in handy in fishy things and transforms tomato juice into a gourmet elixir–so that all you have to do is run out to the fish market for a pound of haddock and, presto: a fine kettle of fish!

(image: foodnetwork.com)

Tomato Fish Chowder
Karyl Bannister, Cook & Tell

1 10.75-ounce can condensed cream of tomato soup
1 14.5-ounce can stewed tomatoes, with their juice
1 8-ounce bottle clam juice
½ teaspoon dried basil
1 pound haddock or cod fillets, cut into bite-size pieces
A few shakes Worcestershire sauce

Combine the tomato soup, stewed tomatoes, clam juice, and basil in a a large saucepan over medium-high heat. Bring almost to a boil, reduce heat to low, add the fish, and simmer, stirring occasionally, until the fish is cooked through, about 7 minutes. Season to taste with the Worcestershire sauce and serve.

Serves 4.

Karyl Bannister writes and illustrates the newsletter Cook & Tell, published ten times a year.