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
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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