2 tsp. olive oil
8 ounces fresh shiitake mushrooms, stems trimmed and caps thinly sliced
4 cloves garlic, minced
2 T. grated fresh ginger
8 ounces bottled clam juice
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
1 red bell pepper, diced
1 carrot, thinly sliced
5 scallions, thinly sliced
2 T. reduced-sodium soy sauce
1 T. cider vinegar
2 tsp. dark sesame oil
6 ounce skinless, boneless cod fillet, in large chunks
2 C. watercress
6 ounces medium shrimp, shelled, deveined, and halved horizontally

In large saucepan, heat oil over medium heat. Add mushrooms and cook 4 minutes, stirring frequently, until tender. Add garlic and ginger and cook 2 minutes, until garlic is tender. Stir in clam juice, red pepper flakes, salt, and 2 C. of water and bring to a boil. Add bell pepper, carrot, scallions, soy sauce, vinegar, and sesame oil and boil 3 minutes. Add cod and cook 2 minutes. Add watercress and shrimp and cook 3 to 4 minutes, or until cod and shrimp are cooked through.

Nutritional Information
Yield: 4 servings
Calories: 185
Fat: 6g
Fiber: 2g