Fisherman's Stoup

Ingredients

For the seafood base:
  • 1 medium red onion, coarsely chopped
  • 1 Fresno chili 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
For the soup base:
  • 1/4 cup extra virgin olive oil (EVOO)
  • 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 can diced tomatoes or chunky-style crushed tomatoes (28 ounces)
  • 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

Description

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