This recipe is an adaptation of a recipe I found in the newspaper by Alison Ladman, from the Associated Press.

I do not normally seek out "no fat " products; however, I decided to try the fat-free half-and half as was in the recipe and I was pleasantly surprised!
The soup was very creamy... and no fat and less calories!

I do have to thank Ramona... a gal I met in the frozen fish aisle in the Neighborhood Market.
You see, I had left my glasses in the car and could not read the price on the shrimp. (Old age just really sucks!)
And just about that moment I saw her pull her glasses out of her bag and very kindly helped me in making my decision.

So Ramona... this recipe is for you! Hope you enjoy it.

1 Tbsp OLIVE OIL
1 medium YELLOW ONION, diced
2 cloves GARLIC
1 large POTATO, peeled and cut into 1/2 inch cubes
1 large SWEET POTATO, peeled and cut into 1/2 inch cubes
1 RED BELL PEPPER, cored and diced
1/2 tsp. ground CUMIN
Pinch of CAYENNE
1 1/2 quarts FAT-FREE HALF-AND-HALF
Zest of 1/2 LEMON
1 lb. WHITE FISH, cut into bite-size pieces (I used Swai)
1/2 lb. small frozen already cooked and peeled SHRIMP, thawed, rinsed and drained
3 SCALLIONS, sliced
SALT and PEPPER

In a large pot over medium-high, heat the olive oil.
Add the onion and garlic and cook until softened, about 8 minutes.

Add the potato, sweet potato, red pepper, cumin, cayenne and fat-free half-and-half.
Bring to a simmer and cook until the potatoes are tender.
Add the lemon zest, fish and shrimp, then cook for 4 minutes, or until the fish is cooked through.
Stir in the scallions and season with salt and pepper.

Makes 4 servings