Cod and Shrimp Stoup
 
Ingredients
  • 4 large baking potatoes, peeled and thickly sliced
  • ½ cup chicken stock
  • 2 tablespoons butter
  • ¼ cup white balsamic vinegar or white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 onions, thinly sliced
  • 3-4 ribs celery from the heart, with leafy greens, chopped
  • 3-4 cloves garlic, finely chopped
  • 1 large bay leaf
  • 2 tablespoons fresh thyme leaves, chopped
  • Zest and juice of 1 lemon
  • ½ cup dry white wine
  • ½ cup chicken stock
  • 1 can diced or stewed tomatoes (14.5-ounces)
  • Pepper & Salt to taste
  • 1½ pounds thick cod fillets, cut into serving size
  • 1 pound large shrimp, peeled and deveined
Instructions
  1. Mise en place ~ Gather Ingredients
  2. Peel potatoes.
  3. In a deep pot, add the potatoes in cool water to cover.
  4. Bring to boil, reduce to simmer, salt the water.
  5. Cook potatoes until tender, about 15 minutes. Drain.
  6. Mash the potatoes with ½ cup chicken stock, vinegar and butter; season with salt.
  7. In a Dutch oven or a large, deep skillet with a lid.
  8. Over medium heat add the olive oil.
  9. Add the onions, celery, garlic, bay leaf, thyme and lemon zest.
  10. Season with salt and pepper.
  11. Sauté until the onions are softened; about 7-8 minutes.
  12. Add wine; cook for 1 minute.
  13. Add ½ cup chicken stock and the tomatoes with their juice; bring to a simmer.
  14. Taste for seasoning and tenderness.
  15. If the vegetables are tender, nestle cod in a single layer into the mixture; cover.
  16. Cook for 3 minutes.
  17. Turn off heat, add in the shrimp; cover with lid about 2 minutes.
  18. Season with salt and pepper if needed.
  19. Remove from the heat and stir in the lemon juice; discard the bay leaf.
  20. Place a serving of mashed potatoes in a bowl and top with stoup.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/cod-shrimp-stoup/