Fisherman's Stoup

Name: Fisherman's Stoup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6 to 8 servings
Ingredients: 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

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Take the Slow Road

Fisherman's Stoup

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Calories

359

Total Fat

12 grams

Saturated Fat

2 grams

Cholesterol

62 milligrams

Sodium

753 milligrams

Carbohydrates

29 grams

Dietary Fiber

3.5 grams

Protein

32 grams

Sugar

8 grams

Total: 1 hr 35 min
Prep: 20 min
Inactive: 45 min
Cook: 30 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Calories

359

Total Fat

12 grams

Saturated Fat

2 grams

Cholesterol

62 milligrams

Sodium

753 milligrams

Carbohydrates

29 grams

Dietary Fiber

3.5 grams

Protein

32 grams

Sugar

8 grams

Total: 1 hr 35 min
Prep: 20 min
Inactive: 45 min
Cook: 30 min

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

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.

Fisherman's Stoup

Fisherman's Stoup

Seafood Base

Soup base

Categories:

More from: