1 (1 lb.) pkg. frozen haddock or cod fillets
1 (10 oz.) pkg. frozen chopped spinach
1 (12 oz.) can vegetable juice cocktail
2 (13 3/4 or 14 1/2 oz.) cans chicken broth
1 med. onion, quartered & sliced
1/2 c. ditalini or sm. pasta
1/4 tsp. red pepper flakes (opt.)

Thaw fish and spinach 15 minutes. With large knife, cut partially thawed fish and spinach into 1" cubes. In 3 quart saucepan, combine vegetable juice cocktail, broth, onion, pasta, fish and spinach. Over medium high heat, bring to boil, reduce heat to low, simmer, covered for 10 minutes. Sprinkle with red pepper before serving. 6 servings, 205 calories per serving.