Seafood alternatives: Scallops, rockfish, grouper

Italian stewed tomatoes provide all the seasoning needed for this light, but filling, soup. We suggest a variety of seafood, but you can increase the amount of just one if you like.

1 (8 to 10 oz.) pkg. fresh or frozen cheese ravioli
1 (28 oz.) can Italian stewed tomatoes
2 (14 1/2 oz.) cans chicken broth
18 med. shrimp, shelled & deveined
1 lb. halibut steak, cut into 1/2" wide strips
1 sm. can (1 1/2 oz.) Parmesan cheese

Cook ravioli according to package directions. Pour into a colander, rinse in cold water until cooled and set aside.

To a 4 to 5 quart pan, add tomatoes and their liquid and chicken broth; cover and bring to a boil. Add pasta to pan then drop shrimp and fish strips on top. Cover and simmer until fish is opaque in center, 4 to 6 minutes.

Divide seafood among 6 bowls then add ravioli and soup. Sprinkle each serving with Parmesan cheese. Makes 6 servings.

Per serving: 290 cal.; 40 g prot.; 14 g carbo.; 1.8 g sat.; 1.6 g mono.; 1 g poly.; .8 g om-3; 167 mg chol.; 646 mg sod.