Shrimp & Cod Stew in Tomato-Saffron Broth

This comforting seafood stew is just the thing for a cold day—it’s easy to make and so satisfying!

—Lydia Jensen, Kansas City, MO

Prep: 20 min. • Cook: 25 min. • Makes: 8 servings

• 2 Tbsp. olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 Tbsp. minced fresh or 1 tsp. dried thyme
• ¼ tsp. saffron threads or 1 tsp. ground turmeric
• 2 bay leaves
• 2 cans (14 ½ oz. each) no-salt-added diced tomatoes
• 1 lb. cod fillet, cut into 1-in. cubes
• 1 lb. uncooked large shrimp, peeled and deveined
• 2 cups water
• 1 can (14 ½ oz.) vegetable broth
• 1 cup whole kernel corn
• ¼ tsp. pepper
• 1 pkg. (6 oz.) fresh baby spinach
• Lemon wedges, optional

1. 1. In a 6-qt. stockpot, heat oil over medium heat. Add the onion; cook and stir until tender. Add the garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add the tomatoes, fish, shrimp, water, broth, corn and pepper.
2. 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 the spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.

1 ½ cups: 250 cal., 6g fat (1g sat. fat), 121mg chol., 1005mg sod., 18g carb. (7g sugars, 3g fiber), 27g pro.