1 (16 oz.) pkg. frozen flounder, sole, or cod fillets
3/4 lb. med. shrimp
2 tbsp. olive or salad oil
1 lb. sm. white onions
1 lg. garlic cloves, cut in 1/2 inch
1 (28 oz.) can tomatoes
1/2 c. cooking white wine
1 tsp. sugar
3/4 tsp. oregano
3/4 tsp. salt
3 tbsp. chopped parsley
1/2 lb. feta cheese, broke into sm. chunks

Remove frozen fish fillets and let stand at room temperature for 15 minutes. Prepare shrimp as needed. In 3 quart saucepan over medium heat in hot olive oil cook onions until lightly browned. Cook garlic and discard. Stir in tomatoes with their liquids, wine, sugar, oregano, salt, and 2 tablespoons parsley over high heat; heat to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Preheat oven to 400 degrees. Pour tomato mixture into 2 1/2 quart casserole. With sharp knife, cut fish fillets into bite size chunks. Add fish chunks to tomato mixture in casserole; cover and bake 5 minutes. Remove cover. Add shrimp and cheese; bake 10 minutes longer or until fish flakes easily when tested with a fork and shrimp are tender. Sprinkle with remaining parsley. Serve in soup bowls. Makes 6 servings. 400 calories per serving.