CURRIED TOMATO-SEAFOOD STEW WITH GOLDEN RICE
Serves 4

Stew:
2 teaspoons olive oil
1 cup finely chopped onion
1 medium carrot, peeled and finely chopped
1 medium rib celery, finely chopped
2 medium cloves garlic, peeled and minced
2 pieces orange zest (orange part of peel only), each measuring about 1 by 2 inches
1 bay leaf
1/4 teaspoon black peppercorns
1 cup water
1 cup low-sodium tomato sauce
1 can (14 1/2 ounces) low-sodium peeled and diced tomatoes, undrained
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 pound white fish fillets
1/4 pound peeled and deveined shrimp
1/4 cup finely chopped parsley

Rice:
2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1 cup long-grain white rice

To prepare the stew: In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot, celery and garlic. Cover pan and cook, stirring occasionally, 10 minutes. Tie the orange zest, bay leaf and peppercorns in a piece of cheesecloth; put into the pan with the vegetables. Add the water, tomato sauce, undrained tomatoes, curry powder, turmeric, paprika, salt and cayenne. Bring to a boil, reduce the heat and simmer 15 minutes. Stir occasionally. Cut the fish into 1-inch chunks. Add to the stew with the shrimp. Cover pan and cook about 10 minutes, or until the fish begins to flake. Remove cheesecloth bag. Stir in parsley.

To prepare the rice: Prepare the rice while the stew is cooking. Bring the water, paprika, cumin, turmeric and salt to a boil. Add the rice and cook until the level of the water just covers the rice. Cover pan, turn heat to low and cook 15 minutes. Spoon rice into large soup bowls. Ladle soup on top and serve.