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Ingredients

• 4 large baking potatoes, peeled and thickly sliced
• Salt
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 onions, thinly sliced
• 3 to 4 ribs celery from the heart, with leafy greens, chopped
• 3 to 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
• One 14.5-ounce can diced or stewed tomatoes
• 1 1/2 pounds thick cod fillets, cut into chunks
• 1 pound large shrimp, peeled and deveined
• 1/4 cup white balsamic vinegar or white wine vinegar
• 2 tablespoons butter

1. In a deep pot, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
2. In a Dutch oven or a large, deep skillet with a lid, heat the EVOO, 3 turns of the pan, over mediumhigh 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 3 minutes. Remove from the heat and stir in the lemon juice; discard the bay leaf.
3. Mash the potatoes with the remaining 1/2 cup chicken broth, the vinegar and butter; season with salt.
4. To serve, mound the potatoes into shallow bowls. Ladle the stoup around the potatoes.

Cod – $ 8.99
From: All Fresh Seafood

Large Shell on Shrimp – $ 6.99
From: All Fresh Seafood

Ingredients

• 1 3/4 cups chicken broth
• 2 tablespoons butter
• 1 cup long-grain rice
• 2 carrots, finely chopped
• 1 cup frozen peas
• 3 scallions, finely chopped
• 1/3 cup chopped flat-leaf parsley (a generous handful)3 tablespoons fresh dill, chopped
• 1 tablespoon extra-virgin olive oil (EVOO)
• Four 6-ounce tilapia fillets
• Salt and pepper
• Flour, for dusting
• 1/2 lemon
• 1/4 cup sliced or slivered almonds, toasted

Directions

1. In a medium saucepan, bring the broth and 1 tablespoon butter to a boil. Stir in the rice and carrots, cover the pan and simmer for 12 minutes. Stir in the peas and scallions and cook for 4 minutes. Remove from the heat and fluff with a fork. Stir in the parsley and dill.
2. While the rice cooks, in a large skillet, melt the remaining 1 tablespoon butter in the EVOO, 1 turn of the pan. Season the fish with salt and pepper and dust lightly with flour. Add the fish to the skillet and cook, turning once, until golden and firm, 3 to 4 minutes on each side.
3. Squeeze the lemon over the cooked fish. Top with the nuts and serve with the veggie rice.

Tilapia Fillet – $ 4.99 Costa Rican tilapia, commonly known as St. Peters fish, is rapidly gaining popularity in the United States. And it is no secret why – their meat is white, firm, moist, mild and -most of all – mouthwatering. Our Costa Rican tilapia fillets are farm raised. Costa Rican tilapia fillets are versatile and great broiled, grilled, poached, fried, blackened and make a scrumptious addition to fish soups. Tilapia fillets are often used as alternatives to recipes requiring sole, haddock, flounder, sea bass and sole.