–cod (size of 4 decks of cards, 1 pound)
–shrimp (half a dozen, already cooked, tail-off, shell off)
–crab meat (canned, 2 tablespoons)
–potatoes (2, medium, cut in 1-inch pieces)
–tomato (fresh, vine-ripened (if possible), medium, cut in 1 – inch pieces)
–onion (one-half, sliced)
–basil, oregano (fresh if possible; 2 tablespoons of each, fresh; or 1 teaspoon of each, dried)
–minced garlic (1 tablespoon)
–clam juice (bottled, one-fourth cup)
–salt and pepper (to taste)
–olive oil (several drops, to taste)
1 – Place the cut-up potatoes in a covered baking dish. Add the tomato and onion. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes.
2 – When finished, nestle the cod amid the vegetables. Season with salt, pepper, basil, oregano, minced garlic, and olive oil. Microwave on high for 8 minutes.
3 – When finished, top the cod with the cooked crab meat and cooked shrimp. Microwave, to heat, for 1 minute more.
4 – Serve the cod and vegetables hot, atop jasmine rice (for recipe, see the microwave instructions that come with the brand you buy).