Fisherman's Stoup (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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:
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. 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.
3. 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.
4. SERVINGS: 6 (MAIN)
5. Calories: 359
6. Total Fat: 12 grams
7. Saturated Fat: 2 grams
8. Protein: 32 grams
9. Total carbohydrates: 29 grams
10. Sugar: 8 grams
11. Fiber: 3.5 grams
12. Cholesterol: 62 milligrams
13. Sodium: 753 milligrams
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