Best 3 Cod Shrimp Stoup With Salt Vinegar Mashed Potatoes Recipes
Cod shrimp stoup with salt vinegar mashed potatoes is a traditional Newfoundland dish packed with cod, shrimp and potatoes, making it a hearty and flavorful meal. This beloved recipe is deeply ingrained in Newfoundland cuisine, having been passed down through generations of families, with each family having their unique twist on the classic recipe. Whether you are a local or just looking to explore Newfoundland's culinary heritage, this article will provide you with all the information you need to create a delicious cod shrimp stoup with salt vinegar mashed potatoes, so you can enjoy this comforting dish in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
ALASKAN COD AND SHRIMP WITH FRESH TOMATO
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
Yield serves 4
Number Of Ingredients 17
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
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.
Tips:
- Use fresh seafood. The fresher the seafood, the better your stoup will taste. If you can, buy your seafood from a reputable fishmonger or grocery store that sells fresh seafood.
- Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Use a good quality stock. The stock you use will make a big difference in the flavor of your stoup. Use a homemade stock if you can, or use a good quality store-bought stock.
- Season the stoup to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a bit of hot sauce or cayenne pepper for a spicy kick.
- Serve the stoup with salt and vinegar mashed potatoes. Salt and vinegar mashed potatoes are the perfect side dish for cod and shrimp stoup. They're easy to make and they add a delicious tangy flavor to the stoup.
Conclusion:
Cod and shrimp stoup is a delicious and easy-to-make seafood stew that's perfect for a cold night. It's made with fresh cod and shrimp, vegetables, and a flavorful broth. Serve it with salt and vinegar mashed potatoes for a complete meal.
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