Recipe courtesy of Rachael Ray
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Fisherman's Stoup
Total:
1 hr 35 min
Prep:
20 min
Inactive:
45 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Total:
1 hr 35 min
Prep:
20 min
Inactive:
45 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Ingredients

  • 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

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.

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