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Prep Time:15 minute
Cooking Time:30 minutes
Makes 4 servings
1 tsp olive oil,
2 cups diced onions,
1 green pepper,
3/4 cup diced celery,
3 cloves garlic, minced,
2 cans (14 1/2 oz each)no-salt-added tomatoes,
chopped 1 tsp dried thyme,
1 bay leaf
1/4 tsp ground red pepper,
8 oz peeled and de veined medium shrimp,
8 oz fish fillets (cod, sea bass, orange roughy or catfish), cut into 1"pieces,
2 cups hot, cooked long grain white rice.
Coat a large saucepan with no-stick spray. Add the oil and heat over medium-high heat until hot. Add the onions and saute for 2 minutes. Add the peppers and the celery and cooking for 2 minutes. Add the garlic and cook for 1 minute. Add the thyme, tomatoes, bay leaf and red pepper. Bring to a boil, reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the vegetables are tender.
When the vegetables are tender, add the shrimp and fish fillets. Cover and cook over medium heat for 3 to 5 minutes, or until the shrimp turns pink and the fish opaque. To serve, remove the bay leaf. Place 1/2 cup of the rice in the center of the plate and surround it with the seafood mixture.
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