Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
1 hr 35 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 35 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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. Serve immediately with lots of bread for mopping.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Shrimp Stir-Fry

Recipe courtesy of Ree Drummond

Lentil Soup

Recipe courtesy of Alton Brown

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories