Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Shrimp & Cod Stew in Tomato-Saffron Broth Recipe.

Ingredients:

2 TBSPs olive oil
1 large onion, chopped
3 garlic cloves, minced
1 TBSP minced fresh or 1 TSP dried thyme
1/4 TSP saffron threads or 1 TSP 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 TSP pepper
1 package (6 ounces) fresh baby spinach
Lemon wedges, optional

Recipe Instructions:

In a 6qt 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.

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