Fisherman's Stoup

• 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. SERVINGS: 6 (MAIN)
10. Calories: 359
11. Total Fat: 12 grams
12. Saturated Fat: 2 grams
13. Protein: 32 grams
14. Total carbohydrates: 29 grams
15. Sugar: 8 grams
16. Fiber: 3.5 grams
17. Cholesterol: 62 milligrams
18. Sodium: 753 milligrams

red onion, chile pepper, lemon zest, garlic, flat leaf parsley, thyme, bay leaves, parsley, base, extravirgin olive oil, anchovy filets, celery, starchy potatoes, red pepper, lager, tomatoes, chicken stock, cod, scallops, choice

Taken from www.foodnetwork.com/recipes/rachael-ray/fishermans-stoup-recipe.html (may not work)