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Citrus Seafood Stew

Stock your freezer with frozen orange juice concentrate, seafood and stir-fry vegetables so you'll always have the makings on hand for this speedy supper.

Ingredients:
8 ounces fresh or frozen skinless red snapper fillets
4 ounces fresh or frozen medium shrimp, peeled and deveined
One 14-1/2 ounce can reduced sodium stewed tomatoes
One 14-1/2 ounce can reduced-sodium chicken broth
1/2 cup long grain rice
2 teaspoons chili powder
2 cloves garlic, minced
3/4 cup frozen orange juice concentrate
2 cups loose-pack frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)

Directions:
Thaw fish and shrimp, if frozen. Rinse fish and shrimp. Cut fish into 1-inch pieces. Set aside. In a large saucepan combine undrained tomatoes and chicken broth. Bring to boiling. Add uncooked rice, chili powder, and garlic. Return to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender, stirring occasionally.

Add fish, shrimp, concentrate, and frozen pepper mixture. Return to boiling; reduce heat. Cover and simmer gently for 3 to 5 minutes or until fish flakes easily and shrimp turn pink. Garnish with Florida orange slices and sprigs of fresh oregano, if desired.

Makes 4 servings.

Nutrition facts per serving: 309 cal., 21 g pro., 51 g carbo., 2 g total fat (0 g sat. fat), 53 mg cholesterol, 3 g dietary fiber, 418 mg sodium

See also:
Beef-Squash Stew
Old-Fashioned Beef Stew Recipe
Hearty Beef Stew Recipe
Cajun Stew Recipe
All American Beef Stew

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