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Compliments of Diana Dyer, MS, RD

Tomato Fish Stew

  • 19 oz. can diced tomatoes with Italian seasoning
  • 1/2 c. medium salsa
  • 2-3 medium size fresh tomatoes, chopped
  • 1-16 oz. can clams with juice
  • 18 oz. cooked frozen or leftover seafood, such as:
    6 oz. cod, cut in chunks
    6 oz. shrimp, cut in half
    6 oz. salmon, cut in chunks
  • 1/4 tsp. salt
  • Pinch of fresh herbs:  Parsley, cilantro, summer savory, and thyme, chopped

Directions:  Combine all ingredients in a large pot, heat, and serve.

Serve with green salad, and blueberry-corn muffins or fresh whole wheat bread.

Makes 4 servings.