Best Cod Shrimp Stoup With Salt Vinegar Mashed Potatoes Recipes

BRANDADE DE MORUE (SALT COD AND POTATO PUREE)

Brandade de Morue (Salt Cod and Potato Puree) image

Provided by Moira Hodgson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 pound salt cod, cut into pieces
1 pound potatoes, peeled
2 cloves garlic, minced (green part removed)
1/2 cup extra-virgin olive oil
1 cup hot milk
Freshly ground white pepper to taste
Triangles of bread fried in olive oil

Steps:

One day ahead, soak the salt cod overnight in cold water to cover, changing the water several times. Drain and rinse thoroughly.
On the day of serving, boil the potatoes until they are tender. Poach the salt cod in fresh cold water to cover for 15 minutes. Drain, rinse and remove any pieces of skin or bone.
Combine the potatoes, salt cod and garlic in a food processor. Puree until smooth. Gently heat the olive oil in a small pan. With the machine running, slowly add the hot oil through the funnel, then the hot milk. Season to taste with white pepper. Place the puree in a gratin dish.
Just before serving, put the puree under a preheated broiler and brown lightly. Serve with fried bread triangles.

CREAMY COD AND POTATO GRATIN

Creamy Cod and Potato Gratin image

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Provided by Chef John

Time 1h20m

Yield 2

Number Of Ingredients 11

Ingredients

2 medium russet potatoes, peeled and quartered
2 (6 ounce) fillets cod
2 pinches cayenne pepper, divided, or to taste
salt to taste
7 tablespoons unsalted butter, divided
2 tablespoons finely chopped shallot
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

Steps:

Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
Pour in lemon juice and turn off the heat; stir for about 30 seconds.
Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g

MORUE ET SA PUREE (SALT COD AND MASHED POTATOES)

Morue Et Sa Puree (Salt Cod and Mashed Potatoes) image

Susan Herrmann Loomis describes this dish as looking like the Matterhorn showered with green. It's basically a mound of mashed potatoes, topped with poached flakes of fish, topped with a sizzling mixture of hot olive oil, garlic and fresh parsley. Together with a simple green salad and a glass of good rose, it's a wonderful French farmhouse meal. Depending on your taste and the salt cod you have, the fish should soak for at least a day, and perhaps as much as two.

Provided by Chef Kate

Categories European

Time P2DT40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs salt cod fish
3 lbs russet potatoes, peeled
3 cups dry white wine
2 bay leaves (preferably fresh)
5 sprigs fresh thyme or 1/4 teaspoon dried thyme
5 black peppercorns
2 tablespoons unsalted butter
salt & freshly ground black pepper
3 garlic cloves, coarsely chopped
2 cups flat leaf parsley, leaves only, loosely packed
1/2 cup olive oil

Steps:

Prepare the cod.
Soak the fish in water for at least 24 and preferably 48 hours, changing the water three to four times each day.
Drain fish, rinse well.
Steam potatoes until done, 20 to 25 minutes.
Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high.
Add bay leaves, thyme, peppercorns and the cod (broken into several pieces.
Bring to a boil over medium-high heat.
Reduce heat to medium and allow to simmer until fish flakes easily if lifted with a flat-ended spatula (about 20 minutes).
Drain the potatoes and mash with the butter until smooth, seasoning with sea salt to taste and plenty of fresh ground pepper.
Place potatoes in a wide, shallow serving platter and keep hot.
Remove fish from broth and flake over the top of the potatoes.
Mince the parsley and garlic together.
Sprinkle the potato/fish with the garlic and parsley mixture.
Heat olive oil in a small saute pan over medium heat until oil is very hot and pour hot oil over the parsley and garlic which will sizzle and steam.
Serve immediately.

Nutrition Facts : Calories 1534.6, Fat 40, SaturatedFat 8.8, Cholesterol 446.2, Sodium 19969.3, Carbohydrate 66.7, Fiber 8.5, Sugar 4.6, Protein 186.2

COD & SHRIMP STOUP WITH SALT & VINEGAR MASHED POTATOES

Cod & Shrimp Stoup with Salt & Vinegar Mashed Potatoes image

Yield serves 4

Number Of Ingredients 17

Ingredients

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.