2 lg. tomatoes
2 cloves garlic
2 stalks celery
1 med. onion
1 bunch fresh broccoli
3 carrots, cut thin
1 lb. zucchini
1/4 tsp. lemon juice
Peanut oil
Pinch of cayenne pepper
1/3 tsp. dill weed
Dash of parsley

Saute vegetables in peanut oil. Place raw fish and cooked shrimp on top and simmer a few minutes.

Top with green onions, parsley and dill weed.

Serve over brown rice with a green salad.