Cod-and-Shrimp Stew with Salt-and-Vinegar Mashed Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 large baking potatoes, peeled and thickly sliced Salt 3 tablespoons olive oil 1 1/2 cups onions chopped 4 ribs celery, chopped 4 tsp minced garlic 1 large bay leaf 2 tablespoons thyme 2 tbsp lemon zest 1/4 cup lemon juice Pepper 2 cup chicken broth 14 1/2 ounce can stewed tomatoes 1 pound cod fillets, cut into chunks 12 oz shrimp, peeled and deveined 1/4 cup balsamic vinegar 2 tablespoons butter
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 15 minutes. Drain.
2. In a Dutch oven or a large, deep skillet with a lid, heat the olive oil, 3 turns of the pan, 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. Stir in 1 1/2 cup chicken broth 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.
3. Mash the potatoes with the remaining 1/2 cup chicken broth, the vinegar and butter; season with salt.
4. To serve, mound the potatoes into shallow bowls. Ladle the stew around the potatoes.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TALVARADO6.
2. In a Dutch oven or a large, deep skillet with a lid, heat the olive oil, 3 turns of the pan, 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. Stir in 1 1/2 cup chicken broth 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.
3. Mash the potatoes with the remaining 1/2 cup chicken broth, the vinegar and butter; season with salt.
4. To serve, mound the potatoes into shallow bowls. Ladle the stew around the potatoes.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TALVARADO6.
Nutritional Info Amount Per Serving
- Calories: 448.0
- Total Fat: 16.5 g
- Cholesterol: 175.0 mg
- Sodium: 1,632.0 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 5.5 g
- Protein: 31.1 g
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