Fisherman's Stoup

Name: Fisherman's Stoup
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 6 anchovy filets; 170 grams 1/2 bottle lager beer (about; 794 grams diced tomatoes or chunky-style crushed tomatoes; 4 small ribs celery, chopped; 473 milliliters chicken stock; 1 loaf ciabatta or other crusty bread, for serving; 454 grams cod, cut into chunks; 59 milliliters extra-virgin olive oil; 1 red pepper, cored and finely chopped; 454 grams sea scallops; 2 smalls starchy potatoes, peeled and chopped into small dice

Fisherman's Stoup might be just the main course you are searching for. One portion of this dish contains roughly 20g of protein, 9g of fat, and a total of 348 calories. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have sea scallops, cod, ciabatta, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is a good option if you're following a dairy free and pescatarian diet. 4 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Watch how to make this recipe.

Place the red onion, chile pepper, lemon zest, garlic, parsley, thyme, and bay leaves in a food processor and process ingredients into paste.

Ingredients you will need

Chili Pepper

Bay Leaves

Lemon Zest

Red Onion

Parsley

Garlic

Thyme

Equipment you will use

Food Processor

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.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper

Anchovies

Potato

Seafood

Celery

Soup

Beer

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Chicken Stock

Tomato

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.

Ingredients you will need

Scallops

Bread

Crust

Fish

Cod

Equipment you will use

Oven

Serve immediately with lots of bread for mopping.

Ingredients you will need

Bread

Equipment

Food Processor

Dutch Oven

Oven

Ingredients

Servings:

anchovy filets 170grams

1/2 bottle lager beer (about 794grams

diced tomatoes or chunky-style crushed tomatoes 4small ribs

celery, chopped 473milliliters

chicken stock 1loaf

ciabatta or other crusty bread, for serving 454grams

cod, cut into chunks 59milliliters

extra-virgin olive oil 1

red pepper, cored and finely chopped 454grams

sea scallops 2smalls

starchy potatoes, peeled and chopped into small dice

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.