By Jim
1 lb. white fish fillets
1/4 cup vegetable broth
1 medium onion, minced
2 garlic cloves, minced
1/2 cup dried tomatoes, minced
1 Tbsp. lemon juice
1 tsp. crushed red pepper
1/2 lb. plum tomatoes, diced
1 cup clam juice
1 cup dry white wine
8 large shrimp, peeled & Deveined
8 large scallops
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. Makes 8 servings.
