Source: dLife

Shrimp, cod fillets, and bay scallops mixed with a variety of vegetables served on a bed of rice.

Servings

8 oz fresh mushroom slices (3 cups)
14 floz low sodium chicken broth
3 roma tomatoes , cut into fourths and sliced (1 1/2 cups)
4 oz flame roasted red bell peppers, 80% cooked , drained (1/2 cup)
0.5 lb raw medium shrimp , deveined, thawed if frozen
0.5 lb fresh cod fillets , cubed
6 oz small scallops
0.5 cup white wine (or chicken broth)
0.5 tsp salt
0.25 tsp hot pepper sauce (up to 1/2 teaspoon)
0.25 cup fresh cilantro , chopped
4 cup Rice, white, glutinous, cooked

1 In a 3 quart saucepan, heat mushrooms and broth to boiling.
2 Stir in tomatoes, peppers, shrimp, cod, scallops, white wine, salt, and hot pepper sauce. Heat to boiling, reduce heat.
3 Cover and simmer 5 to 7 minutes, or when shrimp is pink and firm. Stir in cilantro. Serve in bowls over rice.

Scallops have less cholesterol and lower in fat than meat or poultry.