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Simply Cioppino

3 servings

  • 4 ounces orange roughy, or Cod,
       cut in 3/4-inch cubes
  • 1 14 oz. can canned stewed tomatoes
  • 2 Tablespoons pesto sauce
  • 1/2 green bell pepper, cut
       into thin bite-sized strips
  • 6 ounces medium-size shrimp,
      peeled, deveined *
  • 1 1/2 cups cooked rice

Stir together tomatoes and pesto sauce in a medium saucepan. Stir in green bell pepper, shrimp, fish cubes, and 1/2 cup water. Bring to boiling, reduce heat, cover and simmer 2 minutes until shrimp turns pink.

Serve in bowls over 1/2 cup rice (or pasta).

* HOW TO SHELL AND DEVEIN SHRIMP:

To remove shells: Hold the tail end of the shrimp in the left hand, slip the thumb of the right hand under the shell between the feelers and left off two or three segments. Still holding firmly to the tail, pull out the shrimp from the remaining tail section.

To devein: Cut along the back of the shelled, raw shrimp with a small sharp knife and lift out vein.

 
Nutrition Facts
Amount Per Serving: Calories 259 - Calories from Fat 18
Percent Total Calories From: Fat 7%, Protein 32%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 94mg, Sodium 451mg, Total Carbohydrate 39g, Dietary Fiber 1g, Protein 21g, Vitamin A 954 units, Vitamin C 30 units, Calcium 0 units, Iron 4 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
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