Shrimp & Cod Stew In Tomato-Saffron Broth

• 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

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, adding spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.

olive oil, onion, garlic, thyme, saffron threads, bay leaves, salt, cod fillet, shrimp, water, vegetable broth, whole kernel corn, pepper, baby spinach, lemon wedges

Taken from www.tasteofhome.com/recipes/shrimp-cod-stew-in-tomato-saffron-broth/ (may not work)