This is a print preview of "Seafood And Spinach Soup Stew" recipe.

Seafood And Spinach Soup Stew Recipe
by CookEatShare Cookbook

Seafood And Spinach Soup Stew
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  • 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. Bring to a boil; cover tightly and simmer till potatoes are just tender when pierced, about 20 min. Meanwhile, cut spinach leaves lengthwise into slivers about 1/8 inch wide; set aside. Return broth to a rolling boil over high heat and add in the fish. Cover pan tightly and simmer over low heat for 2 min. Stir in shrimp, tomatoes, and half the spinach. 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. Divide mix among 6 wide, shallow bowls. Garnish tops with the remaining spinach slivers. Serves 6.