What’s For Dinner?



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Becky and Roy Adams of Fayetteville have outdone themselves this time with this quick version of cioppino, San Francisco's adaptation of classic European fish stews.
-- Jeanne Besser

Hands on time:   Total time: 30 minutes  Serves: 4-6


    2 (8-ounce) tubs trinity mix (diced celery, onion and bell pepper)
    1 (28-ounce) can organic fire-roasted crushed tomatoes, such as Muir Glen
    2 cups reduced-sodium chicken broth
    1 pound white fish (such as cod or tilapia), cut into small pieces
    1 pound shrimp, peeled and deveined


In a well-oiled, large stockpot over medium-high heat, saute trinity mix for 5 to 6 minutes, or until softened. Add tomatoes and broth, reduce heat to medium and cook for 10 to 15 minutes. Add fish and shrimp. Cover and cook for 10 minutes, or until seafood is cooked through.


Per serving, based on 4: 327 calories (percent of calories from fat, 9), 53 grams protein, 22 grams carbohydrates, 6 grams fiber, 3 grams fat (trace saturated fat), 221 milligrams cholesterol, 801 milligrams sodium.

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