Fisherman's soup with cod and scallops

Votes: 3

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Calories 359, total fat 12 G., saturated fats G., proteins 32 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.

Rachel makes scallop and cod soup, a thick, tomato-based fish soup that keeps well and makes for future use.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Seafood base:

1 medium red onion, coarsely chopped
1 chili pepper, chopped
1 tbsp freshly grated lemon zest
2 cloves garlic, grated
1/2 cup parsley leaves, a couple of handfuls
2 tablespoons fresh thyme leaves
2 fresh bay leaves

Soup base:

1/4 cup olive oil
6 anchovy fillets
4 small stalks celery, chopped
2 potatoes, peeled and cut into small cubes
1 red bell pepper, peeled and finely chopped
1/2 bottle of light beer (about 170 g)
1 can (800 g) of canned tomatoes in their own juice, diced
2 cups chicken broth
450 g cod, cut into pieces
450 g of scallops
1 loaf of ciabatta or other crusty bread of your choice, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: onions, chili pepper, lemon zest, garlic, parsley, thyme, bay leaf, Anchovies, celery, potato, sweet pepper, light beer, tomatoes, cod, scallops

Cooking the dish according to the recipe:

Seafood base: Place the red onion, chilli, lemon zest, garlic, parsley leaves, thyme and bay leaf in a food processor and process to a paste.
Soup base: Heat the olive oil and anchovies in a heavy-bottomed saucepan over medium heat. When the anchovies are tender, add the seafood base to the oil and cook, stirring, for 3-4 minutes. Then add the celery, potatoes, and red pepper. Cover and cook for 4-5 minutes, stirring occasionally. Add the beer and bring to a boil. Then add the tomatoes and chicken broth, bring to a boil, then simmer for 20 minutes or until the volume has reduced by a third. Then turn off the heat, let cool, and store the soup base for later use.

Warming up: Heat the soup base over medium-high heat. Toast the bread in a hot oven. When the mixture comes to a boil, add the cod and scallops to the liquid and bring back to a boil. Cook for 5-6 minutes, until the fish are cooked through, then turn off the heat. Serve the soup hot with plenty of bread.

Categories:

recipe / Dishes for future use / Calorie content of prepared meals / Soups / Thick soups and stews / Fish soups / Potato dishes / Potato soups / Rachael Ray / A week in one day

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