Ingredients
Array
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[40ccb12d-eb67-7b34-95e9-d78b4d3c2105] => Array
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[title] => potatoes, fresh, w/skin, lrg, 3" to 4 1/4"
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[method] => peeled and thickly sliced
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[title_custom] => onions
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[title_custom] => ribs celery from the heart
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[title] => thyme, fresh
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[fdad25ac-8169-9374-1160-e59babfb8a5b] => Array
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[title] => broth, chicken, cnd
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[title] => tomatoes, stewed, cnd
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[measure] => each
[title_custom] => 14.5-ounce can diced or stewed tomatoes
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[adeb94e5-e8e1-e9b4-ed20-f1d2209c78c8] => Array
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[title] => fish, cod, atlantic, fillet, raw
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[title_custom] => thick cod fillets
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[method] => cut into chunks
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[fb6620c7-176e-2024-19e5-7392565bb4ac] => Array
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[title] => shrimp, raw, large
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[quantity] => 1.00
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[bd720cb5-2f5e-b254-2d60-05a61c5a57cb] => Array
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[title] => vinegar, balsamic
[ingredientid] => 34568
[ingredientuuid] => bd720cb5-2f5e-b254-2d60-05a61c5a57cb
[quantity] => 0.25
[measure] => cup
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[componentid] => 0
[method] =>
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[377e83ff-53a8-41d4-4df3-6d4d1d062654] => Array
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[title] => butter, regular, pat
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)
-
4 large baking potatoes peeled and thickly sliced
-
Salt
-
3 tablespoons extra-virgin olive oil (EVOO)
-
2 onions thinly sliced
-
4 ribs celery from the heart with leafy greens chopped
-
4 cloves garlic finely chopped
-
1 large bay leaf
-
2 tablespoons fresh thyme leaves chopped
-
1 Grated peel and juice of 1 lemon
-
Pepper
-
1/2 cup dry white wine
-
1 cup chicken broth
-
1 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
Recipe Method
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.
3. Cook until 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.
4. 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.
5. Mash the potatoes with the remaining 1/2 cup chicken broth, the vinegar and butter; season with salt.
6. To serve, mound the potatoes into shallow bowls. Ladle the stoup around the potatoes.
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