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Yield: 6 servings
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  • 1/2 pound mussels (optional)
  • 1/2 pound medium-size shrimp
  • 1/2 pound halibut or cod fillets
  • 1 teaspoon virgin olive oil
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 2-1/2 cups canned Italian plum tomatoes
  • 2 cups clam juice or fish stock
  • 1/2 cup dry white wine
  • 1/2 teaspoon dried leaf basil
  • 1/4 teaspoon dried leaf thyme
  • 1/4 to 1/2 teaspoon hot pepper flakes
  • 1 bay leaf
  • 1/2 pound bay scallops


  1. Scrub mussels well to rid them of beards and sand. Discard any open ones. Peel and devein shrimp. Cut halibut into bite-size pieces.
  2. In a large non-stick saucepan, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook, stirring 1 minute.
  3. Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 minutes.
  4. Add halibut and simmer 5 minutes. Add shrimp and scallops and cook 5 minutes more. Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
  5. Discard bay leaf.

Nutritional Information (Per Serving)
Protein:28 g
Sodium: 584 mg
Cholesterol:108 mg
Fat: 3 g
Carbohydrates: 12 g
Exchanges: 3 Low-fat Meat, 2 Vegetable

Source: Light and Easy Diabetes Cuisine

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