6 Servings

Ingredients:
4 tbsp. olive oil
2 celery stalks, chopped
1 medium onion, chopped
1/2 large green bell pepper, chopped
2 garlic cloves, chopped
1 tsp. fennel seeds
1/4 tsp. dried crushed red pepper
1 14 1/2-oz. can Italian-style stewed tomatoes
1/4 cup dry white wine
2 tbsp. tomato paste
4 6-oz. red snapper fillets
1/4 lb. cooked bay shrimp

Directions:
Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add celery, onion, green pepper, garlic, fennel seeds and crushed red pepper and saut� until vegetables are soft but not brown, about 9 minutes.
Mix in tomatoes with their juices, wine and tomato paste; simmer until sauce thickens, breaking up tomatoes with back of spoon, about 10 minutes. (Can be made 1 day ahead. Cover; Chill. Bring to simmer before continuing.)
Season fish with salt and pepper. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add snapper to skillet; saut� until brown, about 2 minutes per side.
Pour sauce over snapper. Top with shrimp. Simmer until fish is just cooked through, about 10 minutes.

Counts per entire recipe:
56.5/ 1551.91/ 66.28/ 9.86

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
9.42/ 258.65/ 11.05/ 1.64