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Source: America's Favorite Food Associations

Hearty Seafood Stew
This flavorful stew is simple to make!
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Serves: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
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2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon garlic, minced
1 jalapeno chile, cored, seeded and finely chopped
3/4 teaspoon thyme
1/2 teaspoon cumin, ground
freshly ground pepper
14 1/2 ounces stewed tomatoes
14 1/2 ounces low sodium chicken broth
1 zucchini, quartered lengthwise and thinly sliced
10 ounces spinach
1 1/2 pounds cod, skins and bones removed, cut into 1-inch chunks
6 cups hot cooked rice

Heat the oil in a 4-quart pan over medium-high
heat. Add the onion, garlic and jalapeño and
sauté 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.

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