(4 Servings)


  • 8 ounces white fish (cod, haddock, sole or flounder)
  • 6 ounces shrimp, peeled and deveined
  • ⅓ cup chopped onion
  • 2 stalks celery, sliced
  • 1 garlic clove, minced
  • 1 ¼ cup fat free chicken or vegetable broth
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 teaspoon dried oregano, crushed
  • Salt and pepper to taste
  • 1 tablespoon parsley, chopped


  1. Cut fish into 1- ½-inch pieces and cut shrimp in half lengthwise.
  2. In large saucepan, cook onion, celery, and garlic in 1/4 cup of chicken broth until tender.
  3. Stir in 1 cup broth, bring to boil, and reduce heat.
  4. Simmer, uncovered, for 5 minutes.
  5. Stir in tomatoes, tomato sauce, oregano, salt, and pepper, return to boiling and reduce heat. Cover and simmer for 5 minutes.
  6. Stir in fish and shrimp, return just to boiling and reduce heat to low.
  7. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.
Nutritional Facts (per serving): 110 Calories (20g Protein, 5g Carbs, 1g Fat)