Sm. onion, chopped
Clove garlic, minced
Stalk of celery, chopped
1 sm. carrot, chopped
Oil to saute
1/4 tsp. each of basil & oregano
2 c. chicken stock or bouillon
1 c. water or clam broth
1/2 lb. shrimp, 1/2 lb. scallops or your favorite white fish, cut up
Cooked rice
Salt & pepper to taste

Saute chopped vegetables lightly in oil. Add 2 cups chicken broth plus water or clam broth and seasonings. Simmer 15 minutes. Then add seafood, cook 10 minutes longer. For variation: You may add 1 can stewed tomatoes when adding the broth. Serve with cooked rice.