Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Directions:
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 15minutes. Drain.
2. In a Dutch oven or a large, deep skillet with a lid, heatthe EVOO, 3 turns of the pan, over mediumhigh 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 asimmer. Add the cod in a single layer, cover and cook for 3 minutes. Gently stirin 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 andstir in the lemon juice; discard the bay leaf.
3. Mash the potatoes with theremaining 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 thepotatoes.
Makes 6 servings
Recipe By: George Ross
