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.

Bon appetit!