Cod and Shrimp Stoup
- 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
- Mise en place ~ Gather Ingredients
- Peel potatoes.
- In a deep pot, add the potatoes in cool water to cover.
- Bring to boil, reduce to simmer, salt the water.
- Cook potatoes until tender, about 15 minutes. Drain.
- Mash the potatoes with ½ cup chicken stock, vinegar and butter; season with salt.
- In a Dutch oven or a large, deep skillet with a lid.
- Over medium heat add the olive oil.
- Add the onions, celery, garlic, bay leaf, thyme and lemon zest.
- Season with salt and pepper.
- Sauté until the onions are softened; about 7-8 minutes.
- Add wine; cook for 1 minute.
- Add ½ cup chicken stock and the tomatoes with their juice; bring to a simmer.
- Taste for seasoning and tenderness.
- If the vegetables are tender, nestle cod in a single layer into the mixture; cover.
- Cook for 3 minutes.
- Turn off heat, add in the shrimp; cover with lid about 2 minutes.
- Season with salt and pepper if needed.
- Remove from the heat and stir in the lemon juice; discard the bay leaf.
- 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/
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