Vicky Pratt – May, 2011

• 3 14-oz cans Italian-style chopped tomatoes
• 2 cups low-sodium chicken broth
• 3 tbsp brown rice
• 3/4 lb your choice of fish, cut into pieces
• Olive oil cooking spray
• 1 onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 tsp red chili flakes
• 3/4 lb raw shrimp, shelled and deveined
• Sea salt and ground pepper, to taste
• 1 cup white wine, optional
• Sprinkle Parmesan cheese, optional

1. In a large pot, combine tomatoes and broth. Bring to a boil. Add rice. Reduce heat and continue to simmer. Add fish pieces to the broth mixture.
2. Meanwhile, coat a large sauté pan with cooking spray. Sauté the onions, celery, garlic and chili flakes over medium heat until onions and celery have softened.
3. Season the shrimp with salt and pepper, then add to the onion mixture. Cook for a couple of minutes, until shrimp just starts to turn pink. Add the white wine, stir and cook for 2 more minutes.
4. Remove shrimp from the onion mixture and set aside for a few minutes. Add the onion, garlic and wine mixture to the broth. Cook until the rice is soft.
5. Add shrimp to the pot. Cook for another couple of minutes, until the shrimp is done.
6. Serve with a little Parmesan cheese on top.

“I love this recipe because it’s a fast one. It’s also low-fat and really tasty.”