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| Low Calorie Pacific Stew Pot
1 cup of chopped onion
1 cup of chopped celery
1 quart of water
three 16 ounce cans of unsalted tomatoes
1/4 cup of low sodium ketchup
1/8 teaspoon of Tabasco sauce
1/2 teaspoon of Lite salt or less
1/4 teaspoon of curry powder
1 tablespoon of Worcestershire sauce
3/4 pound of snapper or cod
3/4 pound of raw shrimp with shell
3/4 pound of scallops
1/4 cup of sherry (optional)
1/2 lemon thinly sliced for garnish
Simmer onions and celery in 2 cups of water for 5 minutes. Add remaining water, tomatoes, ketchup and spices. Cook slowly for 30 minutes. Cut snapper into bite size pieces and add with shrimp and scallops. Add sherry, if desired, and cook 10 minutes or until fish flakes easily with a fork. Garnish with lemon slices. Makes 8 servings (2 cups each).
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Basic-Recipes.com
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