Fisherman's Stoup Recipe

Name: Fisherman's Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Deglaze the pot with beer.
4
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.
5
To reheat: Reheat over medium-high heat.
6
Crust up and warm bread in a hot oven.
7
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.
8
Serve immediately with lots of bread for mopping.
9
Calories: 359
10
Total Fat: 12 grams
11
Saturated Fat: 2 grams
12
Protein: 32 grams
13
Total carbohydrates: 29 grams
14
Sugar: 8 grams
15
Fiber: 3.5 grams
16
Cholesterol: 62 milligrams
17
Sodium: 753 milligrams

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Seafood Base, 1 medium red onion, coarsely chopped, 1 Fresno chile pepper, chopped, 1 tablespoon fresh lemon zest, and more.

Yes, Fisherman's Stoup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fisherman's Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions