28 ounce canned tomatoes diced tomatoes or chunky-style crushed canned
4 small ribs celery chopped
2 cups chicken stock see
1 loaf ciabatta bread for serving
1 pound cod cut into chunks
0.3 cup olive oil extra-virgin
1 bell pepper red cored finely chopped
1 pound sea scallops
2 small starchy potatoes peeled chopped
Equipment
food processor
oven
dutch oven
Directions
Watch how to make this recipe.
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.
