INGREDIENTS
4 cups chicken broth
1 TBSP. lemon zest
¼ cup minced fresh basil leaves or 2 TBSP. crumbled dry basil
1 TBSP. minced fresh thyme leaves or 1 tsp. dry thyme leaves
1 lb. red or Yukon potatoes, scrubbed and cubed
1 large bag baby spinach
¾ lb. white flesh fish, such as sea bass, flounder or shark
¾ lb. large shrimp, shelled and deveined
1 lb. roma tomatoes, coarsely chopped
DIRECTIONS
In a 4 or 5 quart pot, combine the broth, lemon peel, basil, thyme and potatoes over high heat.
Bring to a boil; cover tightly and simmer until potatoes are just tender, about 20 minutes.
Return broth to a rolling boil and add fish.
Reduce heat; cover tightly and simmer for 2 minutes.
Stir in shrimp, tomatoes and spinach.
Cover and continue simmering until fish and shrimp are opaque, but still moist looking in the thickest part, 3-5 minutes more.
Serves 6.
