Cod & Shrimp Stoup with Salt & Vinegar Mashed Potat

Name: Cod & Shrimp Stoup with Salt & Vinegar Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the potatoes in a pot, cover with water, and bring to a boil.
2
Salt the water and cook the potatoes until tender, about 15 minutes.
3
Heat the EVOO in a Dutch oven or large deep skillet over medium to medium-high heat.
4
When the oil is hot, add the onions, celery, garlic, bay leaf, thyme, and lemon zest.
5
Season with salt and pepper and cook until the onions and celery are tender, 7 to 8 minutes.
6
Deglaze the pan with the wine and stir for 1 minute.
7
Add 1/4 cup of the stock and the tomatoes and bring to a bubble.
8
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.
9
Remove the lid, stir in the lemon juice, and remove the bay leaf.
10
Drain the potatoes and return them to the hot pot.
11
Mash the potatoes with the vinegar, the remaining 1/4 cup of stock, and the butter.
12
Season with salt to taste.
13
To serve, spoon or scoop the potatoes into mounds in shallow bowls, then ladle the stoup around the potatoes.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large Idaho potatoes, peeled and thickly sliced, Salt, 3 tablespoons EVOO (extra-virgin olive oil), 2 onions, thinly sliced, and more.

Yes, Cod & Shrimp Stoup with Salt & Vinegar Mashed Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod & Shrimp Stoup with Salt & Vinegar Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions