1 pound raw unpeeled large shrimp
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
1/2 teaspoon grated ginger root
3/4 cup chopped tomatoes (fresh or canned)
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
6 cups fish stock or water
1 cup diced peeled potatoes
1 cup lima beans (frozen or canned)
1 cup corn kernels (frozen or canned)
1 cup cooked wild rice
12 ounces cod fillets, cut into chunks
1/2 cup cream or milk (optional)
1/4 cup chopped parsley
Salt and pepper

Preparation Instructions:

Peel and devein shrimp, reserving shells; set peeled shrimp aside. In large saucepan over medium heat, heat oil. Add shrimp shells, onions, garlic and ginger; cover and cook, stirring often, until onions are softened. Add tomatoes and herbs; cook, stirring, for 2 minutes. Add stock; bring to boil, reduce heat and simmer for 15 minutes.

Strain and return liquid to saucepan. Bring to gentle boil. Add potatoes, beans and corn; cook for 5 to 10 minutes or until potatoes are just tender.

Add wild rice, cod and peeled shrimp; simmer until cod and shrimp are just cooked through, about 5 minutes. Stir in cream or milk, if using. Stir in parsley and season with salt and pepper to taste. Makes 8 servings.

Per serving (without cream or milk): 212 calories; 5 g fat; 22.5 g carbohydrates; 21 g protein; 2 g fibre.