Fishing soup with cod and scallops

soups 553 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Fishing soup with cod and scallops
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 35 min
  • Calories: -
  • Difficulty: Easy
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Fishing soup with cod and scallops

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 35 min
  • Calories: -
  • Difficulty: Easy

Fishing soup with cod and scallops

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

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