Cod-and-Shrimp Stew with Salt-and-Vinegar Mashed Potatoes

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.