Seafood Stew in Saffron Broth
- 6 cup reduced-sodium chicken broth
- 2 tsp saffron threads
- 2 tsp Italian seasoning blend (preferably salt-free)
- 8 Ounce medium shrimp, peeled and deveined
- 8 Ounce cod, cubed
Combine the broth, saffron, and seasoning blend in a large saucepan over medium-high heat. Bring to a simmer.
Add the shrimp and cod and simmer for 3 to 5 minutes, until the seafood is opaque and cooked through. Season to taste with salt and freshly ground black pepper before serving.
Recipe courtesy of Robin Takes 5 by Robin Miller/Andrews McMeel Publishing, 2011.