Seafood Casserole with Saffron and Vegetables

8 oz (250 grams) Atlantic salmon fillets, cut into 1 1/2 " dice
8 oz (250 grams) White Fish fillets, cut into 1 1/2 " dice
8 oz (250 grams) Raw Shrimp
6 small Potatoes cut in half
1 large stalk Celery, sliced
2 medium Onions, sliced
3 small Carrots, sliced
2 cloves Garlic, minced
2 cups Low Sodium Broth (chicken or vegetable)
3 Tblspn chopped Parsley
3 Tblspn chopped Chives
1 Tblspn Cornstarch
1 Tblspn Non Fat Milk
3 Tsp Canola Oil
1/2 Tspn Salt
1/4 Tspn Black Pepper, freshly ground
4 medium Tomatoes, skinned and deseeded and chopped (@3/4 cup)
1/2 Tsp Saffron (or if unavailable use 1/2 tsp ground Turmeric)
Juice of half a Lemon

In a large skillet heat the oil and gently saute onions, carrots and celery, covered for 5 minutes.
Add potatoes and garlic and cook uncovered for a further 5 minutes. Add broth and saffron (or turmeric). Cover and simmer until potatoes are just tender.
Add fish, shrimp and tomatoes. Season with salt and pepper and simmer for 5 minutes. Mix the cornstarch with the milk and add to the skillet, bring to the boil and simmer until fish is just cooked.
Add the lemon juice and fresh herbs and serve.

NOTE: You can use a good mixed seafood marinara mix instead of the fish and shrimp.

Number of Servings: 4

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.