I had forgot about this delicious and simple soup for a long time. It was from the April 1994 issue of Better Homes and Gardens Special Interest Publications - Low Calorie Recipes. Kaydn went snowboarding with his school on Tuesday and it was a cold cold day. He had a great time snowboarding even though it was his first time and he loved it. I was surprised that he snowboard the whole day!!! When we went skiing, he was ready to be done for the day at 11am even though we started at 10am. Any way, when he came home, he wanted soup for dinner and I had to think of a soup that was yummy and can be made in a very quickly. Needless to say, this soup saved the day. Kaydn loved the seafood and the flavor, not so much the peppers and tomatoes, but the rest of us enjoyed every byte of it.
4 oz fresh or frozen cod, thaw if frozen, cut into 3/4 in cubes
1 14 1/2 oz can Italian style stewed tomatoes
2 table spoons prepared pesto
1/2 of a medium green pepper, cut into thin bite size strips
6 oz peeled, deveined fresh or frozen medium shrimp
Stir together tomatoes and pesto in a medium saucepan. Stir in green pepper, shrimp, cod and 1/2 cup water. Bring to boiling; reduce heat. Cover and simmer 2 to 2 minutes or till shrimp turn pink. Serve in bowls. Make 3 servings.
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