1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
6 ounces peeled medium-size fresh shrimp
6 ounces halibut fillets, cut into bite-size pieces
How to Make It
Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients, and cook, stirring constantly, 5 minutes. Add wine and tomato. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
Add shrimp and halibut to Dutch oven. Cover and simmer 5 additional minutes or until shrimp turn pink and fish flakes easily when tested with a fork.
You can buy already-peeled fresh shrimp in most supermarket seafood departments. If you buy unpeeled shrimp for this recipe, purchase 8 ounces.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook