Ingredients:
1 lb white fish fillets
1/4 cup vegetable broth
1 medium onions, minced
2 cloves garlic, minced
1/2 cup dried tomatoes, minced
1 tablespoon lemon juice
1 teaspoon crushed red pepper flakes
1/2 lb plum tomatoes, diced
1 cup clam juice
1 cup dry white wine
8 large shrimp, peeled & deveined
8 large scallops
Directions:
Cut white fish into 1 inch pieces and set aside.
In large nonstick skillet, heat broth over high heat.
Add onion, garlic and dried tomatoes; reduce heat to low.
Saute for 5 minutes, stirring occasionally.
Add lemon juice, red pepper and plum tomatoes; saute.
2 minutes, stirring occasionally.
Return to high heat.
Add clam juice and wine, heat to boiling.
Reduce heat to low.
Simmer 10 minutes, stirring occasionally.
Add fish, shrimp, and scallops; stir to mix.
Cover; simmer 5 minutes or until seafood is cooked through.
Serve with bread and fat free butter.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.