Fisherman's Stoup

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

Directions

  1. 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.
  2. 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.
  3. 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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