1 lb. fresh or frozen pike, pollock or halibut fillets
3 c. tomato juice
1 med. 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 - 125 calories each.