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Cod & Shrimp Stoup with Salt & Vinegar Mashed Potatoes

Recipe information

  • Yield

    serves 4

Ingredients

4 large Idaho potatoes, peeled and thickly sliced
Salt
3 tablespoons EVOO (extra-virgin olive oil)
2 onions, thinly sliced
3 to 4 celery stalks from the heart with leafy tops, chopped
3 to 4 garlic cloves, finely chopped
1 large fresh bay leaf
2 tablespoons fresh thyme leaves, from several sprigs, chopped
Zest and juice of 1 lemon
Black pepper
1/2 cup dry white wine
1 cup chicken stock
1 (15-ounce) can diced tomatoes or stewed tomatoes
1 1/2 pounds cod, cut into chunks (ask for thick pieces)
1 pound large shrimp, peeled and deveined
1/4 cup white balsamic vinegar or white wine vinegar
2 tablespoons butter

Preparation

  1. Step 1

    Place the potatoes in a pot, cover with water, and bring to a boil. Salt the water and cook the potatoes until tender, about 15 minutes.

    Step 2

    Heat the EVOO in a Dutch oven or large deep skillet over medium to medium-high heat. When the oil is hot, add the onions, celery, garlic, bay leaf, thyme, and lemon zest. Season with salt and pepper and cook until the onions and celery are tender, 7 to 8 minutes. Deglaze the pan with the wine and stir for 1 minute. Add 1/4 cup of the stock and the tomatoes and bring to a bubble. Add the cod, cover, cook for 3 to 4 minutes, then stir in the shrimp, season with salt and pepper, cover again, and cook for 3 to 4 minutes more. Remove the lid, stir in the lemon juice, and remove the bay leaf.

    Step 3

    Drain the potatoes and return them to the hot pot. Mash the potatoes with the vinegar, the remaining 1/4 cup of stock, and the butter. Season with salt to taste.

    Step 4

    To serve, spoon or scoop the potatoes into mounds in shallow bowls, then ladle the stoup around the potatoes.

Rachael Ray's Look + Cook
TagsStewSoup/StewSoupPotatoRoot VegetableVegetableCodFishSeafoodShrimpShellfishCanned TomatoTomatoMainDinnerNut FreeGluten FreeEasyQuickWeeknight Meals30 Minutes or LessSimmerCookbooks
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