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