Cioppino!!!

I know it's hot outside and the last thing you're thinking of eating is soup, BUT cioppino is always an exception. This soup has a ton of fish in a tomato base... Skip the rice if you wish to make it even lighter; however, it's already very low cal, low fat, and extremely healthy so it's no big woop if you leave it in.
Ingredients
3 cans Italian style stewed tomatoes
1 large can tomatoo puree
1 large can chicken broth
3/4 cup white long grain rice
1 halibut filet
2 cod filets
2 cups medium sized deveined shrimp
2 cups sea scallops
1 cup sliced celery
1 cup diced white onion
3/4 cup chopped portabello shrooms
1/2 cup chopped scallions
1/2 cup coarsely chopped, sauteed garlic
 1/4 cup basil
1/4 cup. parsley
1/2 cup  parmesean cheese
Directions
Heat the base (tomato ingredients, chicken broth, and seasonings) to boiling. Put all veggies in for about 15 minutes. Add the fish and rice, cover and simmer for another 30 minutes. Stir every few minutes. In the last 5 minutes add the cheese and cook uncovered the rest of the way.That's it!