Taste of Home
Shrimp & Cod Stew in Tomato-Saffron Broth
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 8 servings (3 quarts).
I love coming inside on a cold day and smelling this comforting seafood stew simmering in the kitchen. —Lydia Becker, Kansas City, Missouri
Ingredients
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2 tablespoons olive oil
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1 large onion, chopped
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3 garlic cloves, minced
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1 tablespoon minced fresh or 1 teaspoon dried thyme
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1/4 teaspoon saffron threads or 1 teaspoon ground turmeric
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2 bay leaves
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2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
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1 pound cod fillet, cut into 1-inch cubes
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1 pound uncooked large shrimp, peeled and deveined
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2 cups water
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1 can (14-1/2 ounces) vegetable broth
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1 cup whole kernel corn
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1/4 teaspoon pepper
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1 package (6 ounces) fresh baby spinach
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Lemon wedges, optional
Directions
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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.
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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.
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