Average Rating: 2.333333TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 8 servings (3 quarts).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
Instructions
- 1. 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.
- 2. 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
1-1/2 cups: 250 calories, 6g fat (1g saturated fat), 121mg cholesterol, 1005mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 27g protein.
