3 cups water
3 large potatoes, peeled and diced
1 (26 ounce) jar Newman's Own Diavolo Sauce
2 large carrots, peeled and thinly sliced
1 1/2 to 2 pounds assorted seafood, such as fish fillets, bay scallops, shrimp or clams
1/2 cup dry white wine
2 cups shredded fresh spinach leaves
1 yellow bell pepper, seeded and diced
Freshly grated parmesan cheese
In large stockpot, bring water to a boil. Add potatoes; cook 5 minutes. Stir in Diavolo Sauce and carrots. Bring to a boil; reduce heat and simmer for 5 minutes.
Cut fish fillets into bite-size pieces. Peel and devein shrimp. Add seafood and wine to soup. Cook over medium-high heat, stirring often, until fish is opaque, 3 to 4 minutes. Add spinach and pepper; cover. Remove from heat and let stand until spinach and pepper are heated through, about 2 minutes. Serve with parmesan cheese.
Makes 4 servings. You can join Unsolved Mysteries and post your own mysteries or
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