![\"img_0570\"](\"http:\/\/foodietwoshoes.com\/wordpress\/wp-content\/uploads\/2009\/01\/img_0570.jpg\" "\\"img_0570\\"")
<\/p>\nHave you ever come across a recipe and when you read the name you think to yourself, “I’m not so sure about this one?” \u00a0Well that is exactly what I was thinking when I found Cod-and-Shrimp Stoup with Salt-and-Vinegar Mashed Potatoes in the November 2008 issue of Everyday with Rachael Ray. \u00a0It just did not sound that appealing; the first thing that came to mind were potato chips!<\/p>\n
Of course anything that sounds odd is also intriguing, so I decided to read through the recipe anyway. \u00a0As I skimmed through it actually began to sound quite yummy. \u00a0Okay, so now I am convinced that I may actually try this one out but the next obstacle is my husband. \u00a0He isn’t exactly a picky eater, but he tends to like things a bit more on the simple side. \u00a0With that said, I was shocked when he told me to go ahead and try out the recipe.<\/p>\n
To our surprise (no offense Rachael), the dish was delicious! \u00a0It is also a great one for cooler days, not that we see many of those here in south Florida. \u00a0It would be great for a cold winter night in the north though. \u00a0I recommend this recipe to anyone looking for a bit of comfort food but without too much guilt (as it is a fairly light recipe).<\/p>\n
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courtesy of Everyday with Rachael Ray<\/span> In a deep pot, add the potatoes and enough water to cover. \u00a0Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. \u00a0Drain<\/p>\n In a Dutch oven or large, deep skillet with a lid, heat the extra-virgin olive oil, about 3 turns of the pan, \u00a0over medium-high heat. \u00a0Add the onions, celery, garlic, bay leaf, thyme and lemon zest; season with salt and pepper. \u00a0Cook until the onions are softened, 7 to 8 minutes. \u00a0Pour in the wine and cook for 1 minute. \u00a0Stir in 1\/2 cup chicken broth and the tomatoes with their juice; bring to a simmer. \u00a0Add the cod in a single layer, cover and cook for 3 minutes. \u00a0Gently stir in the shrimp, season with salt and pepper. \u00a0Cover and cook until the cod and shrimp are opaque throughout, about 3 minutes. \u00a0Remove from the heat and stir in the lemon juice; discard the bay leaf.<\/p>\n Mash the potatoes with the remaining 1\/2 cup chicken broth, the vinegar and butter; season with salt.<\/p>\n To serve, mound the potatoes into shallow bowls. \u00a0Ladle the stoup around the potatoes.<\/p>\n Note: \u00a0This recipe can easily be cut in half for 2 servings.<\/p>\n *when using dried herbs remember to reduce the amount the recipe calls for.<\/p>\n","protected":false},"excerpt":{"rendered":" Have you ever come across a recipe and when you read the name you think to yourself, “I’m not so sure about this one?” \u00a0Well that is exactly what I was thinking when I found Cod-and-Shrimp Stoup with Salt-and-Vinegar Mashed Potatoes in the November 2008 issue of Everyday with Rachael Ray. \u00a0It just did not […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6,22],"tags":[],"class_list":["post-91","post","type-post","status-publish","format-standard","hentry","category-seafood","category-stoup"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/91","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/comments?post=91"}],"version-history":[{"count":15,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/91\/revisions"}],"predecessor-version":[{"id":107,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/91\/revisions\/107"}],"wp:attachment":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/media?parent=91"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/categories?post=91"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/tags?post=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4 large baking potatoes, peeled and thickly sliced
\nsalt
\n3 tbs. extra-virgin olive oil
\n2 onions, thinly sliced
\n3 to 4 ribs celery from the heart, with leafy greens, chopped
\n1 large bay leaf
\n2 tbs. fresh thyme leaves, chopped (I used dry thyme*)
\nzest and juice from 1 lemon
\npepper
\n1\/2 cup dry white wine
\n1 cup chicken broth
\n1 (14.5 oz.) can diced or stewed tomatoes
\n1 1\/2 pounds thick cod fillets, cut into chunks (I used haddock)
\n1 pound large shrimp, peeled and deveined
\n1\/4 cup white balsamic vinegar or white wine vinegar
\n2 tbs. butter<\/p>\n