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Shrimp & Cod Stew in Tomato-Saffron Broth

Total Time

Prep: 20 min. Cook: 25 min.

Makes

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
Shrimp & Cod Stew in Tomato-Saffron Broth Recipe photo by Taste of Home

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

Directions

  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.

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