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
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.
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.
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.