I love coming inside on a cold day and smelling this comforting seafood stew simmering in the kitchen. —Lydia Becker, Parkville, MO
- 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
- 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, adding spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges. Yield: 8 servings (3 quarts).
Originally published as Shrimp & Cod Stew in Taste of Home Christmas Annual Annual 2016, p33
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