Fisherman's Stoup

TOTAL TIME: 1 hr 35 min
Prep: 20 min
Inactive Prep: 45 min
Cook: 30 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • Seafood Base
  • 1 medium red onion, coarsely chopped
  • 1 Fresno chile pepper, chopped
  • 1 tablespoon fresh lemon zest
  • 2 cloves garlic, grated
  • 1/2 cup flat leaf parsley, a couple of handfuls
  • 2 tablespoons fresh thyme leaves
  • 2 fresh bay leaves
  • Fresh flat-leaf parsley
  • Soup base
  • 1/4 cup extra-virgin olive oil
  • 6 anchovy filets
  • 4 small ribs celery, chopped
  • 2 starchy potatoes, peeled and chopped into small dice
  • 1 red pepper, cored and finely chopped
  • 1/2 bottle lager beer (about 6 ounces)
  • 1 (28-ounce) can diced tomatoes or chunky-style crushed tomatoes
  • 2 cups chicken stock
  • 1 pound cod, cut into chunks
  • 1 pound sea scallops
    • 1 loaf ciabatta or other crusty bread of choice, for serving
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      Directions

      For the seafood base: Place the red onion, chile pepper, lemon zest, garlic, parsley, thyme, and bay leaves in a food processor and process ingredients into paste.

      For the soup base: In a Dutch oven, heat the extra-virgin olive oil and anchovies over medium-high heat, when the anchovies melt into the oil add the seafood base and stir 3 to 4 minutes then add the celery, potatoes, and red pepper and cover the pot 4 to 5 minutes to sweat them out, stirring occasionally. Deglaze the pot with beer. Add tomatoes and chicken stock and bring to a boil, simmer for 20 minutes or until it has reduced by a third, then turn off the heat, cool and store for a make-ahead meal.

      To reheat: Reheat over medium-high heat. Crust up and warm bread in a hot oven. When the stoup comes to a boil, fold or nestle the cod and scallops into the liquid, and return to a bubble, cook for 5 to 6 minutes, until the fish is opaque and cooked through, then turn off the heat. Serve immediately with lots of bread for mopping.

      SERVINGS: 6 (MAIN)
      Calories: 359
      Total Fat: 12 grams
      Saturated Fat: 2 grams
      Protein: 32 grams
      Total carbohydrates: 29 grams
      Sugar: 8 grams
      Fiber: 3.5 grams
      Cholesterol: 62 milligrams
      Sodium: 753 milligrams

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on October 15, 2011

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        Another Rachel Ray awesome dish. The entire family loved it and we hardly had any leftovers. I have been looking for "soft food" recipes while my husband is undergoing some dental work and this fit the bill. Now I did not use the lager beer since I forgot to purchase it and I think that is why I needed to add about 1 tsp of worcestershire sauce to give it that bottom note it needs. But the lager beer probably would have taken care of that. I did use the clam broth as well. Also, I added about 2 tsp of salt. This really gets better when it sits overnight. Also I used tilapia only and no scallops (budget issues as usual and it was still superb. We are ricecentric so we put a little bit of white rice on the bottom of a wide bowl and then poured in the soup. Trust me if you make this soup everyone will think you are an amazing cook. Be sure to serve it with wedges of lemon and I also liked a spoonful of sour cream with it.

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      • on August 09, 2011

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        Sophisticated flavor!!! This dish took a little effort, but not too much and the seafood ingredients were suprisingly affordable! This dish was under $10! I willlan to make this for a crowd the next time! A new family classic! I used all dried herbs and cut the amount of each in half and the flavors were perfect. On this episode Rachel recommended using some clam juice in place of some of the chicken stock...I did and and it gave the dish a real depth of flavor! This dish is very healthy and not "fishy" at all!

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