Seafood And Spinach Soup Stew Recipe

• 4 c. regular strength chicken broth
• 1 tbsp. shredded lemon peel
• 1/4 c. chopped fresh basil leaves or possibly 2 tbsp. crumbled dry basil
• 1 tbsp. chopped fresh thyme leaves or possibly 1 teaspoon crumbled dry thyme leaves
• 1 pound sm. thin skinned potatoes, scrubbed (1 1/2 inch)
• 1/2 pound spinach leaves, rinsed and liquid removed, stem trimmed
• 3/4 pound hard textured white flesh fish (such as halibut, sea bass, or possibly shark), cut into 1 1/2 inch pcs
• 3/4 pound lg, shrimp (31-35 per lb.), shelled and deveined
• 1 pound roma-type tomatoes, coarsely minced

1. In a 4-5 qt pan, combine the broth, lemon peel, basil, thyme, and potatoes over high heat.
2. Bring to a boil; cover tightly and simmer till potatoes are just tender when pierced, about 20 min.
3. Meanwhile, cut spinach leaves lengthwise into slivers about 1/8 inch wide; set aside.
4. Return broth to a rolling boil over high heat and add in the fish.
5. Cover pan tightly and simmer over low heat for 2 min.
6. Stir in shrimp, tomatoes, and half the spinach.
7. Cover and continue simmering till fish and shrimp are opaque but still moist-looking in the thickest part (cut to test), 3-5 min more.
8. Divide mix among 6 wide, shallow bowls.
9. Garnish tops with the remaining spinach slivers.
10. Serves 6.

regular strength chicken broth, lemon peel, fresh basil, thyme, thin skinned potatoes, spinach, textured white flesh fish, shrimp, romatype tomatoes

Taken from cookeatshare.com/recipes/seafood-and-spinach-soup-stew-53229 (may not work)