I was playing that old game I play in my head called PPP. It stands for pick and put or purge when I ran across an old Rachel Ray magazine. When you are playing this game you are not supposed to stop, or read or get distracted.
So while paging through that old Rachel Ray magazine that I do not remember where it came from, there is a recipe section marked 30 minutes meals. She makes a recipe called Cod and Shrimp Stoup with Salt and Vinegar Mashed Potatoes. Rachel calls it stoup. It is thicker than soup and thinner than stew.
Sounds like my kind of recipe although I think it takes a little longer, but maybe I got distracted. Maybe 30 once you have the mise en place.
This would make a great weekday meal or a cozy informal party. I think you could/should prep up to the point it is time to add the fish and shrimp.
Peel your baking potatoes. Start them in cold water, but cut the potatoes in smallish cubes so they will cook quicker. When soft, drain; add butter, chicken stock, and white balsamic. Taste for seasoning.
Then bring the stoup up to simmer; add cod. Cover and simmer 3 minutes. Turn off heat and add the shrimp. Replace the lid. By the time the table is set it’s dinner.
I have never seen a soup that was served over mashed potatoes, but for some reason it sounded good to me. Previously I served cod with tapenade on a bed of mashed potatoes and I thought it was great, but I think this would be good sans potatoes, or maybe over rice, or quinoa, or orzo. Lots of possibilities – use what suits your taste.
For dessert make a 4-Minute Pie for your chocolate lovers, or Magic Custard Cake, or since it is apple season, try my Apple Cream Tart.
Thanks Rachel. Now back to PPP.
- 4 large baking potatoes, peeled and thickly sliced
- ½ cup chicken stock
- 2 tablespoons butter
- ¼ cup white balsamic vinegar or white wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 onions, thinly sliced
- 3-4 ribs celery from the heart, with leafy greens, chopped
- 3-4 cloves garlic, finely chopped
- 1 large bay leaf
- 2 tablespoons fresh thyme leaves, chopped
- Zest and juice of 1 lemon
- ½ cup dry white wine
- ½ cup chicken stock
- 1 can diced or stewed tomatoes (14.5-ounces)
- Pepper & Salt to taste
- 1½ pounds thick cod fillets, cut into serving size
- 1 pound large shrimp, peeled and deveined
- Mise en place ~ Gather Ingredients
- Peel potatoes.
- In a deep pot, add the potatoes in cool water to cover.
- Bring to boil, reduce to simmer, salt the water.
- Cook potatoes until tender, about 15 minutes. Drain.
- Mash the potatoes with ½ cup chicken stock, vinegar and butter; season with salt.
- In a Dutch oven or a large, deep skillet with a lid.
- Over medium heat add the olive oil.
- Add the onions, celery, garlic, bay leaf, thyme and lemon zest.
- Season with salt and pepper.
- Sauté until the onions are softened; about 7-8 minutes.
- Add wine; cook for 1 minute.
- Add ½ cup chicken stock and the tomatoes with their juice; bring to a simmer.
- Taste for seasoning and tenderness.
- If the vegetables are tender, nestle cod in a single layer into the mixture; cover.
- Cook for 3 minutes.
- Turn off heat, add in the shrimp; cover with lid about 2 minutes.
- Season with salt and pepper if needed.
- Remove from the heat and stir in the lemon juice; discard the bay leaf.
- Place a serving of mashed potatoes in a bowl and top with stoup.
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I like the word “stroup” and your version sounds yummy! I often have leftover chili on a baked potato, but i never thought about serving soup or stew on mashed potatoes. Hope you are having a great week!…hugs…Debbie
Hi Madonna, that sounds really good. I really do prefer thicker, or chunkier soups loaded with goodies rather than plain broth-types (unless I’m sick) ~ stoup is the perfect description. Oh my, I had to giggle ~ I’ve got to get busy playing the PPP game as well. I always say I’ll do it on a rainy day (we get plenty of them), but I have yet to get them all sorted. Maybe this year… xo
Thank you for visiting Mari. I think this turned out better than I anticipated. I especially like that the base could be prepared early on and then just heat up and cook the seafood. I have been playing my game for quiet awhile – I am still not very good at the game.
Stoup is a genius name! I always find that I never ever make 30 minute meals in 30 minutes as I always potter around in the kitchen – I’d be a terrible reality cooking show contestant. Your soup looks fabulous!
I can’t really lay claim to the name, but I do love the idea. And, yes I would be a terrible contestant, but gathering my ingredients has helped me.
I love anything over mashed potatoes, this sounds wonderful. I do think though, that if it’s stoup that it needs to “stimmer” for 3 minutes, not “simmer” ………….. right?
You always make me laugh.
Perfect especially today that the weather here has deteriorated suddenly!
C’est beau!
Merci. 🙂
I need to do the three p’s myself. Glad you decided to give this recipe a try. Stoup is a fun name for it. Sounds so yummy for a chili day! Thanks for sharing it with SYC.
hugs,
Jann
Cold weather food for sure! Thanks for sharing this interesting recipe with us at TTF!
Your Cod Shrimp Stoup is a delicious dish that we will really enjoy. Thank you so much for sharing with Full Plate Thursday, and have a great weekend.
Miz Helen
Sounds so good. Thanks tons for linking to Inspire Me. Hugs, Marty
This is a great weekday soup/meal. Thanks for sharing it with us.
Velva
It will be even quicker if you make the broth ahead of time, then just drop in the fish and shrimp the day you want to have it. It is also good with a little rice if you do not want potatoes. Thanks for visiting.
I desperately need to do some purging of my backlog of magazines. I just can’t bring myself to toss them, even when I get them online. I’m almost out of space so I guess I don’t have much choice. Our fall weather is here and I’m always looking for a good, hearty soup that includes seafood. Love the addition of white balsamic vinegar.
Thanks for visiting Cathy. My Dad used to sprinkle a little vinegar on some of his food. I always thought that was weird, but I guess I was too little to understand. It really brightens the flavor.
I love your blog and your soup recipe, so delicious looking! I would like to invite you to join my blog party Masterpiece Monday at Boogieboard Cottage to link up your vignette or anything else you’d like to. ( I usually start the link up on Saturdays) Hope to see you there, Mary
Thank you so much Mary. I will check you tomorrow.