SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH

Shrimp & Cod Stew in Tomato-Saffron Broth image

I love coming inside on a cold day and smelling this comforting seafood stew simmering in the kitchen. -Lydia Becker, Kansas City, Missouri

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon minced fresh or 1 teaspoon dried thyme
1/4 teaspoon saffron threads or 1 teaspoon ground turmeric
2 bay leaves
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
1 pound cod fillet, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
2 cups water
1 can (14-1/2 ounces) vegetable broth
1 cup whole kernel corn
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
Lemon wedges, optional

Steps:

In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.

Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 121mg cholesterol, Sodium 1005mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.