Ingredients
2 tablespoons olive oil1 large onion, chopped3 garlic cloves, minced1 tablespoon minced fresh or 1 teaspoon dried thyme1/4 teaspoon saffron threads or 1 teaspoon ground turmeric2 bay leaves2 cans (14-1/2 ounces each) no-salt-added diced tomatoes1 pound cod fillet, cut into 1-inch cubes1 pound uncooked large shrimp, peeled and deveined2 cups water1 can (14-1/2 ounces) vegetable broth1 cup whole kernel corn1/4 teaspoon pepper1 package (6 ounces) fresh baby spinachLemon wedges, optional
Preparation
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. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.
