Cod Shrimp Stoup With Salt Vinegar Mashed Potatoes Recipes

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ALASKAN COD AND SHRIMP WITH FRESH TOMATO



Alaskan Cod and Shrimp with Fresh Tomato image

This meal is very yummy, juicy, easy to cook, and convenient. My fiancee loves this recipe and wants it everyday. Try it!

Provided by maddy cruise

Categories     Seafood     Fish

Time 25m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
½ pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano, or to taste

Steps:

  • Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
  • Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 7.6 g, Cholesterol 85.3 mg, Fat 5.7 g, Fiber 2.3 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 128.1 mg, Sugar 4.1 g

COD & SHRIMP STOUP WITH SALT & VINEGAR MASHED POTATOES



Cod & Shrimp Stoup with Salt & Vinegar Mashed Potatoes image

Yield serves 4

Number Of Ingredients 17

4 large Idaho potatoes, peeled and thickly sliced
Salt
3 tablespoons EVOO (extra-virgin olive oil)
2 onions, thinly sliced
3 to 4 celery stalks from the heart with leafy tops, chopped
3 to 4 garlic cloves, finely chopped
1 large fresh bay leaf
2 tablespoons fresh thyme leaves, from several sprigs, chopped
Zest and juice of 1 lemon
Black pepper
1/2 cup dry white wine
1 cup chicken stock
1 (15-ounce) can diced tomatoes or stewed tomatoes
1 1/2 pounds cod, cut into chunks (ask for thick pieces)
1 pound large shrimp, peeled and deveined
1/4 cup white balsamic vinegar or white wine vinegar
2 tablespoons butter

Steps:

  • Place the potatoes in a pot, cover with water, and bring to a boil. Salt the water and cook the potatoes until tender, about 15 minutes.
  • Heat the EVOO in a Dutch oven or large deep skillet over medium to medium-high heat. When the oil is hot, add the onions, celery, garlic, bay leaf, thyme, and lemon zest. Season with salt and pepper and cook until the onions and celery are tender, 7 to 8 minutes. Deglaze the pan with the wine and stir for 1 minute. Add 1/4 cup of the stock and the tomatoes and bring to a bubble. Add the cod, cover, cook for 3 to 4 minutes, then stir in the shrimp, season with salt and pepper, cover again, and cook for 3 to 4 minutes more. Remove the lid, stir in the lemon juice, and remove the bay leaf.
  • Drain the potatoes and return them to the hot pot. Mash the potatoes with the vinegar, the remaining 1/4 cup of stock, and the butter. Season with salt to taste.
  • To serve, spoon or scoop the potatoes into mounds in shallow bowls, then ladle the stoup around the potatoes.

SALT-AND-VINEGAR SMASHED POTATOES



Salt-and-Vinegar Smashed Potatoes image

Adding a hefty dose of vinegar to the cooking water infuses a lovely tanginess throughout these potatoes. When crisping them, make sure to flip often for even browning without any burning or charring. Don't worry if the potatoes fall apart a bit as they get flipped - the little craggy bits will get extra crunchy.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.

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