4 c. regular strength chicken broth
1 tbsp. shredded lemon peel
1/4 c. minced fresh basil leaves or 2 tbsp. crumbled dry basil
1 tbsp. minced fresh thyme leaves or 1 tsp. crumbled dry thyme leaves
1 lb. sm. thin skinned potatoes, scrubbed (1 1/2 inch)
1/2 lb. spinach leaves, rinsed and drained, stem trimmed
3/4 lb. firm textured white flesh fish (such as halibut, sea bass, or shark), cut into 1 1/2 inch pieces
3/4 lb. lg, shrimp (31-35 per pound), shelled and deveined
1 lb. roma-type tomatoes, coarsely chopped

In a 4-5 quart pan, 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 when pierced, about 20 minutes. 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 the fish. Cover pan tightly and simmer over low heat for 2 minutes. Stir in shrimp, tomatoes, and half the spinach. Cover and continue simmering until fish and shrimp are opaque but still moist-looking in the thickest part (cut to test), 3-5 minutes more. Divide mixture among 6 wide, shallow bowls. Garnish tops with the remaining spinach slivers. Serves 6.