Pour off 1/4 cup tomato juice and combine with cornstarch. Mix remaining tomatoes and spices in skillet, cooking 2-3 minutes while breaking tomatoes into small pieces. Add cod fillets and simmer for 8-10 minutes. Add reserved juice and cornstarch and simmer 1-2 minutes. Add the shrimp and cook until pink. Serve on rice, sprinkled with feta crumbs.
From the Dinner Co-op