Friday, January 15, 2010

Cod and Shrimp Stoup with Salt and Vinegar Mashed Potatoes

Sounds weird doesn't it? Lets discuss the oddities:

a. Stoup. WTF is that?! Some of you may know that this term comes from Rachael Ray. A combination of stew and soup. It has a brothiness to it but it has a lot of chunks of good stuff...white fish and shrimp.

b. Salt and vinegar mashed potatoes? Ew? Nope. Yum. I swear to you, this is good. My husband even liked them and he is the pickiest eater I've had to cook for. The vinegar gives the potatoes a nice kick.

Rachael are nutty but I do enjoy your recipes!

Cod-and-Shrimp Stoup with Salt-and-Vinegar Mashed Potatoes
Source: Rachael Ray
Yield: 4 servings

4 large baking potatoes, peeled and thickly sliced
3 tablespoons extra-virgin olive oil (EVOO)
2 onions, thinly sliced
3 to 4 ribs celery from the heart, with leafy greens, chopped
3 to 4 cloves garlic, finely chopped
1 large bay leaf
2 tablespoons fresh thyme leaves, chopped
Grated peel and juice of 1 lemon
1/2 cup dry white wine
1 cup chicken broth
One 14.5-ounce can diced or stewed tomatoes
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

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.

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