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

By nurseliz

Rachael Ray

Ingredients

• 4 * 4 large baking potatoes, peeled and thickly sliced
• * Salt
• 3 * 3 tablespoons extra-virgin olive oil (EVOO)
• 2 * 2 onions, thinly sliced
• 3 to 4 * 3 to 4 ribs celery from the heart, with leafy greens, chopped
• 3 to 4 * 3 to 4 cloves garlic, finely chopped
• 1 * 1 large bay leaf
• 2 * 2 tablespoons fresh thyme leaves, chopped
• * Grated peel and juice of 1 lemon
• * Pepper
• 1/2 * 1/2 cup dry white wine
• 1 * 1 cup chicken broth
• One * One 14.5-ounce can diced or stewed tomatoes
• 1-1/2 * 1-1/2 pounds thick cod fillets, cut into chunks
• 1 * 1 pound large shrimp, peeled and deveined
• 1/4 * 1/4 cup white balsamic vinegar or white wine vinegar
• 2 * 2 tablespoons butter

Details

Servings 4

Preparation

Step 1

1.

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.
2.

In a Dutch oven or a large, deep skillet with a lid, heat the EVOO, 3 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 to 8 minutes. Pour in the wine and cook for 1 minute. Stir in 1/2 cup chicken broth and the tomatoes with their juice; bring to a simmer. Add the cod in a single layer, 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.
3.

Mash the potatoes with the remaining 1/2 cup chicken broth, the vinegar and butter; season with salt.
4.

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