• 8   ounces 
    fresh or frozen skinless halibut fillets
  • 4   
    fresh or frozen sea scallops (about 8 ounces total)
  • 1   tablespoon 
    canola oil
  • 1   
    medium onion, chopped
  • 1   
    medium green sweet pepper, seeded and chopped
  • 2   
    cloves garlic, minced
  • 4   
    medium tomatoes, cored and coarsely chopped (about 3 cups)
  • 2   cups 
    lower-sodium vegetable broth
  • 1   cup 
  • 1   cup 
    fresh or frozen whole kernel corn
  • 1   teaspoon 
    ground cumin
  • 1/4  teaspoon 
    ground black pepper
  • 1  10  ounce can 
    or two 3-1/2-ounce packages whole baby clams, drained
  • 1/4  cup 
    snipped fresh cilantro
    Cracked black pepper (optional)
Thaw halibut and scallops, if frozen. Cut halibut into 1-inch pieces and cut large scallops in half or quarters; set aside. In a large saucepan, heat oil over medium heat. Add onion, sweet pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in tomatoes, vegetable broth, the water, corn, cumin, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Add halibut and scallops to tomato mixture. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or until scallops are opaque and halibut flakes easily when tested with a fork.
Stir in clams and cilantro just before serving. If desired, sprinkle with cracked black pepper.
Nutrition information
Per Serving: cal. (kcal) 205, Fat, total (g) 5, chol. (mg) 50, sat. fat (g) 0, carb. (g) 15, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 5, pro. (g) 26, vit. A (IU) 1457.71, vit. C (mg) 41.33, Thiamin (mg) 0.18, Riboflavin (mg) 0.26, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.39, Folate (g) 56.45, Cobalamin (Vit. B12) (g) 39.04, sodium (mg) 319, Potassium (mg) 867, calcium (mg) 80.77, iron (mg) 11.71, Vegetables () 1, Starch () 0.5, Lean Meat () 3, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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