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 Instructions:
Cut fish into 1- ½-inch pieces and cut shrimp in half lengthwise.
In large saucepan, cook onion, celery, and garlic in 1/4 cup of chicken broth until tender.
Stir in 1 cup broth, bring to boil, and reduce heat.
Simmer, uncovered, for 5 minutes.
Stir in tomatoes, tomato sauce, oregano, salt, and pepper, return to boiling and reduce heat. Cover and simmer for 5 minutes.
Stir in fish and shrimp, return just to boiling and reduce heat to low.
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)