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