Spicy Seafood with Spinach

1 c. chopped green pepper (frozen is fine)
1 c. chopped onion (frozen is fine)
1/2 c. celery, finely chopped
6 cloves garlic, minced
3 c. shrimp or seafood stock
1 bottle (16 oz) clam juice
8 roma (plum) tomatoes, chopped
2 cans Rotel diced tomatoes and green chilis
1 T fresh oregano, finely diced
1 tsp Tony Chachere's Cajun Spice
1/2 tsp. freshly ground black pepper
16 oz Cod (fish)
16 oz Shrimp, raw, peeled and deveined (thawed, if frozen)
4 cup Baby Spinach (raw)
1/2 c. chopped scallions

Low-carb, low fat, tasty, nutritious, and filling. What more could you ask?

You may need to adjust the amount of Tony Chachere's Cajun Spice to your taste. Start with a teaspoon, and add more if you want to kick it up. If you're a heat fan, add a dash or two of Sriracha sauce.

In non-stick skillet, sauté green pepper, onion, celery, and garlic in just enough stock to keep it from sticking, until veggies are softened. Add remaining stock, clam juice, tomatoes, Rotel, and seasonings. Bring to a boil, lower heat, and simmer for 15" to 30". Bring back to low boil, add fish and shrimp, and boil (just barely a boil to keep fish from breaking up) for 5"-6”, until shrimp is opaque. Stir in spinach, cover, and simmer 3”. Top with chopped scallions just before serving.

For accurate nutritional info, divide into 8 equal servings. Each serving will provide 4 oz. of protein.

Serving Size: Makes 8 servings.