Fishing soup with cod and scallops

soups 510 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

Seafood base: 1 medium red onion, chopped coarsely 1 chili, chopped 1 tbsp. l. freshly grated lemon zest 2 garlic cloves, grated 1/2 tbsp. parsley leaves, a couple of handfuls of 2 tbsp. l. fresh thyme leaves 2 fresh bay leaves
Soup base: 1/4 cup olive oil 6 fillets of anchovies 4 small stalks of celery, chopped 2 potatoes, peeled and diced 1 red bell pepper, peeled and finely chopped 1/2 bottle of light beer (about 170 g) 1 can (800 g) canned tomato in its own juice, diced 2 tbsp. chicken broth 450 g of cod, cut into pieces 450 g of scallops 1 roll of ciabatta or other crispy bread of your choice, for serving

Seafood Base: Put red onion, chili peppers, lemon zest, garlic, parsley leaves, thyme, and bay leaf in a food processor and chop until a paste.
Soup base: In a heavy-bottomed saucepan, heat the olive oil and anchovies over medium heat, when the anchovies are boiled, add the seafood base to the oil and cook, stirring for 3-4 minutes, then add celery, potatoes, red pepper, cover and cook for 4-5 minutes, stirring occasionally. Add 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 is reduced by a third, then turn off the heat, cool and store the soup base until next cooking.
Reheating: Heat the soup base over medium-high heat. Toast the bread in a hot oven. When the contents boil, transfer the cod and scallops to the liquid, and bring to a boil again, cook the soup for 5-6 minutes until the fish is tender, then turn off the heat. Serve hot with lots of bread.

Fishing soup with cod and scallops

Seafood base: 1 medium red onion, chopped coarsely 1 chili, chopped 1 tbsp. l. freshly grated lemon zest 2 garlic cloves, grated 1/2 tbsp. parsley leaves, a couple of handfuls of 2 tbsp. l. fresh thyme leaves 2 fresh bay leaves
Soup base: 1/4 cup olive oil 6 fillets of anchovies 4 small stalks of celery, chopped 2 potatoes, peeled and diced 1 red bell pepper, peeled and finely chopped 1/2 bottle of light beer (about 170 g) 1 can (800 g) canned tomato in its own juice, diced 2 tbsp. chicken broth 450 g of cod, cut into pieces 450 g of scallops 1 roll of ciabatta or other crispy bread of your choice, for serving

Seafood Base: Put red onion, chili peppers, lemon zest, garlic, parsley leaves, thyme, and bay leaf in a food processor and chop until a paste.
Soup base: In a heavy-bottomed saucepan, heat the olive oil and anchovies over medium heat, when the anchovies are boiled, add the seafood base to the oil and cook, stirring for 3-4 minutes, then add celery, potatoes, red pepper, cover and cook for 4-5 minutes, stirring occasionally. Add 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 is reduced by a third, then turn off the heat, cool and store the soup base until next cooking.
Reheating: Heat the soup base over medium-high heat. Toast the bread in a hot oven. When the contents boil, transfer the cod and scallops to the liquid, and bring to a boil again, cook the soup for 5-6 minutes until the fish is tender, then turn off the heat. Serve hot with lots of bread.