Ingredients

• 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

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.