RECIPE

Cod-and-Shrimp Stoup with Salt-and-Vinegar Mashed Potatoes

This stoup is hearty and full of flavor. With a green salad and a hunk of bread, it’s dinner!


You can include this 30 Minute Meal meal in your Feast of Seven Fishes.

Ingredients

  • 4 large baking potatoes, peeled and thickly sliced
  • Salt
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 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
  • Grated peel and juice of 1 lemon
  • Pepper
  • 1/2 cup dry white wine
  • 1 cup chicken stock, divided
  • 1 can diced or stewed tomatoes (14.5-ounces)
  • 1 1/2 pounds thick cod fillets, cut into chunks
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup white balsamic vinegar or white wine vinegar
  • 2 tablespoons butter

Preparation

In a deep pot, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.

In a Dutch oven or a large, deep skillet with a lid, heat the EVOO, three turns of the pan, over medium-high heat. Add the onions, celery, garlic, bay leaf, thyme and lemon peel; season with salt and pepper. Cook until the onions are softened, 7-8 minutes.


Pour in the wine and cook for 1 minute. Stir in 1/2 cup chicken stock and the tomatoes with their juice; bring to a simmer. Add the cod in a single layer, then cover and cook for 3 minutes. Gently stir in the shrimp; season with salt and pepper. Cover and cook until the cod and shrimp are just opaque throughout, about 3 minutes. Remove from the heat and stir in the lemon juice; discard the bay leaf.

Mash the potatoes with the remaining 1/2 cup chicken stock and the vinegar and butter; season with salt.

To serve, mound the potatoes into shallow bowls. Ladle the stoup around the potatoes.

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Rachael Ray