Cod & Shrimp Soup

shrimp and cod stoup


  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 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
  • Grated peel and juice of 1 lemon
  • Pepper
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 14 1/2 ounce can  diced or stewed tomatoes
  • 1 1/2 pounds thick cod fillets, cut into chunks
  • 1 pound large shrimp, peeled and deveined



In a Dutch oven or a large, deep skillet with a lid, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the onions, celery, garlic, bay leaf, thyme and lemon peel; season with salt and pepper. Cook until the onions are softened, 7 to 8 minutes. Pour in the wine and cook for 1 minute. Stir in 1/2 cup chicken broth and the tomatoes with their juice; bring to a simmer. Add the cod in a single layer, cover and cook for 3 minutes. Gently stir in the shrimp; season with salt and pepper. Cover and cook until the cod and shrimp are just opaque throughout, about 5 more minutes. Remove from the heat and stir in the lemon juice; discard the bay leaf.
To serve, mound potatoes in shallow bowl and ladle stoup around.

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