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One year ago today, my Aunt Muriel passed away. 

I can still hear her voice, and I know that my mom misses her a lot.  They were only 14 months apart…some people even thought they were twins.  I think it was the small stature, the short haircuts and the identical gold-color Toyota Corollas that they each drove.

The two things I miss talking to her about are cooking and cats (but not cooking cats!).  She loved to be in the kitchen and was always clipping recipes and arranging them in binders.  I can only aspire to be as organized as her.  I bought some binders awhile back and organized some of my recipes, but many of them are still in folders, boxes and piles in the kitchen.

One of the recipes she gave me was for Cod and Shrimp Stoup with Salt and Vinegar Mashed Potatoes.  She clipped it out of a magazine, but I have no idea which one.  I finally got around to making it today and it is heavenly!  I especially like the “kick” from the vinegar and the lemon juice.

A light, summery, seafood stoup!

Cod and Shrimp Stoup with Salt and Vinegar Mashed Potatoes

(with a few variations from the original recipe at the end)

3 large baking potatoes, peeled and thickly sliced

Salt

3 tablespoons extra-virgin olive oil (EVOO)

1 onion, thinly sliced

3 ribs of celery from the heart, chopped

3 to 4 cloves of garlic, finely chopped

1 large bay leaf

2 tablespoons fresh thyme leaves, chopped

Grated peel and juice of 1 lemon

Pepper

½ cup dry white wine

1 cup chicken broth

One 14.5 ounce can diced or stewed tomatoes

1 ½ pounds thick cod fillets, cut into bite-sized chunks

1 pound large shrimp, peeled and de-veined

¼ cup white balsamic vinegar or white wine vinegar

2 tablespoons butter

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.

I boil my potatoes in the same pot my mom used to use when I was a kid. The pot is older than me!

In a Dutch oven or a large, deep skillet with a lid, heat the EVOO 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 ½ cup chicken broth (see notes below for my quantity) 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.

The old and the new working side-by-side

Mash the potatoes with the remaining ½ cup chicken broth, the vinegar and butter; season with salt. 

To serve, mound the potatoes into shallow bowls.  Ladle the soup around the potatoes.

Additional notes:

  • Since this is a quick-cooking dish, it’s best to have everything chopped and de-veined before starting.
  • I used Russet potatoes, but I would try the smaller white potatoes next time.
  • I used 4 sprigs of fresh thyme and threw them in the pot un-chopped.  Just remove them before serving.
  • I wanted the dish to be more soupy, so I added about 2-3 cups of chicken broth to the stoup.
  • They only white vinegar I had was regular, old-fashioned white distilled vinegar (the kind we used to put on our salads before the advent of all the designer vinegars).  It was delish in the mashed potatoes!
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