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Seafood and Pasta Casserole
1/2 cup of vegetable juice
1 cup of diced onions
2 cloves of garlic, minced
1 can (16-ounces) of Italian-style tomatoes (with juice)
1 cup of fish stock
8 ounces of spaghetti, broken
4 ounces of medium shrimp, peeled and deveined
4 ounces of cod filets, cut into 1-inch cubes
1/4 teaspoon of salt
1/2 teaspoon of ground black pepper
Coat a Dutch oven with no-stick spray. Add the vegetable juice and bring
to a boil over medium-high heat. Add the onions, green peppers, and
garlic. Cook, stirring, for 5 minutes, or until the onions are soft but
not browned. Add the tomatoes (with juice), the chicken stock,
spaghetti, shrimp, and cod. Bring to a boil. Reduce the heat to medium.
Cover and cook for 15 minutes, or until thick. Stir in the black pepper
and the salt. Serves 4. |
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