Hearty Seafood Stew

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (large)
1 teaspoon	5ml	Minced garlic - more to taste
1		Jalapeño chile - cored, seeded,
		And finely chopped
3/4 teaspoon	3.8ml	Dried thyme
1/2 teaspoon	2.5ml	Ground cumin
		Freshly-ground black pepper - to taste
2		Stewed tomatoes - (14 1/2 oz ea) - undrained
2		Low-sodium chicken or vegetable broth - (14 1/2 oz ea)
1		Zucchini - quartered (medium)
		Lengthwise, and thinly sliced
1		Frozen spinach - (10 oz) - thawed, drained
1 1/2 lbs	681g / 24oz	Cod - skin and bones
		Removed, cut into 1" chunks
		Salt - to taste
6 cups	960g / 33oz	Hot cooked rice

Recipe Instructions

Seafood Alternatives: tilapia, rockfish, snapper, pike, perch, halibut, lingcod

Heat the oil in a 4-quart pan over medium-high heat. Add the onion, garlic and jalapeño and saute 3 to 5 minutes, or until soft. Stir in the thyme and cumin with a pinch of pepper, then add the tomatoes and broth. Bring to a boil.

Reduce the heat and simmer 10 minutes, or until the zucchini is almost tender. Add the cod and cook until the fish is just opaque through, 3 to 4 minutes.

Taste the stew, adding salt and pepper to taste. Ladle the stew over hot cooked rice and serve.

This recipe yields 6 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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