1/2 cup white wine
1 1/2 cups green beans
1 large carrot, sliced
1/2 red pepper, seeded and cut into 1/2 inch pieces
4 large cloves garlic, finely chopped
1/4 to 1/2 teaspoon cayenne pepper
1/2 pound cod or halibut, cubed
1 (16 ounce) can stewed tomatoes, undrained
1 pound peeled and deveined raw or fresh frozen small shrimp (thawed if frozen)
Cooked rice

Heat 1/4-cup wine to boiling in a large soup pot. Stir in vegetables and garlic and cook about 10 minutes, stirring frequently until liquid has evaporated. Stir in remaining wine, cayenne pepper, fish and tomatoes. Heat to boiling. Reduce heat to medium, cover and cook for 20 minutes. Stir in shrimp and cook about 5-7 minutes or until shrimp is pink and firm. Serve over rice.

Makes 4-6 Servings
Serving Size: 8 ounces, excluding rice