Recipe: Tomato Fish Stew

• 19 oz. can diced tomatoes with Italian seasoning
• 1/2 c. medium salsa
• 2-3 medium size fresh tomatoes, chopped
• 1-16 oz. can clams with juice
• 18 oz. cooked frozen or leftover seafood, such as:
  6 oz. cod, cut in chunks
  6 oz. shrimp, cut in half
  6 oz. salmon, cut in chunks
• 1/4 tsp. salt
• Pinch of fresh herbs:  Parsley, cilantro, summer savory, and thyme, chopped

Directions:  Combine all ingredients in a large pot, heat, and serve.

Serve with green salad and muffins or fresh whole wheat bread.

Makes 4 servings.