Cod & Shrimp Stoup with Vinegar Mashed Potatoes

Ingredients:

• 4 large Idaho potatoes, peeled and thinly sliced
• Salt
• 3 tbsp EVOO
• 2 onions, thinly sliced
• 3-4 celery  stalks, chopped
• 3-4 garlic cloves, finely chopped
• 1 large fresh bay leaf
• 2 tbsp fresh thyme leaves
• Zest and juice of 1 lemon
• Black pepper
• 1/4 cup dry white wine
• 1 cup vegetable stock
• 1 (15 ounce) can diced tomatoes
• 1.5 pounds of cod, cut into chunks
• 1 pound large shrimp, peeled and devined
• 1/4 cup white balsamic vinegar or white wine vinegar
• 2 tbsp butter

What to do:

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

Enjoy!