SEAFOOD STEW

1 Teaspoon Olive Oil Cooking Spray 1 Cup Leek, thinly sliced 3 Garlic Cloves, minced 1 Cup Dry White Wine 14.5 Ounces Fat free Chicken Broth 3/4 Pounds Shrimp, peeled and de-veined 3/4 Pounds Large Sea Scallops, cut in half

2 Tablespoons Chilled Butter, cut into pieces 1 1/2 Cups Tomato, chopped 1 Tablespoon Fresh Tarragon, minced 1 Teaspoon Lemon rind, grated 1/2 Teaspoon Salt 1/2 Teaspoon Black Pepper 1/4 Teaspoon Red Pepper

Heat oil in a large Dutch oven coated with cooking spray, over medium heat. Add first 2 ingredients and sauté for 4 minutes. Add the next 2 ingredients and bring to a simmer. Stir in the next 2 ingredients, bring to a boil and reduce heat. Simmer for 3 minutes. Remove the fish using a slotted spoon. Bring the mixture back to a boil and cook 4 minutes. Reduce heat to low and add butter stirring constantly. Stir in tomato and remaining ingredients. Add back in the fish and cook for 1 minute. Serve

SERVINGS 4; CALORIES 287; FAT 9.3 g; PROTEIN 34 g; CARBS 10.8 g; FIBER 1.3 g; CHOL 173 mg; IRON 3.3 mg; SODIUM 817 mg; CALC 93 mg SERVING SIZE= 1 Cup

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Updated 05/02/02