The soup base for this stoup (which is thicker than a soup and thinner than a stew) is made ahead, but the cod and scallops should both be purchased no longer than 48 hours before you plan on serving this. Suggested side: A loaf of ciabatta or other crusty bread. SERVES 6 TO 8
For the seafood base:
- 1 medium red onion, coarsely chopped
- 1 Fresno chili 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
For the soup base:
- 1/4 cup extra virgin olive oil (EVOO)
- 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 can diced tomatoes or chunky-style crushed tomatoes (28 ounces)
- 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
Make the seafood seasoning: Combine all the ingredients in a food processor and pulse-chop to a paste.
Make the stoup base: In a Dutch oven, heat the EVOO (4 turns of the pan). Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt. Add the seasoning paste and stir for 3 to 4 minutes. Add the celery, potatoes, and bell pepper. Cover the pot and sweat out the vegetables, stirring occasionally, 4 to 5 minutes. Deglaze the pan with the beer. Add the tomatoes and stock and bring to a boil. Reduce to a simmer and cook 20 minutes, to reduced by a third.
Make-ahead: Cool and refrigerate.
Night of: Return the stoup base to room temp before reheating gently over medium heat.
Return the stoup to a boil. Fold or nestle the cod and scallops into the liquid, return to a bubble, and cook until the fish is opaque and cooked through, 5 to 6 minutes.