Fisherman’s soup with cod and sea scallops

Rachel makes scallop and cod soup, this thick tomato-based fish soup is stored for a long time and makes it possible prepare a dish for future use. Nutrition value of one serving: (total 6-8) Calories 359, total fat 12 g, saturated fat g, protein 32 g., carbohydrates 29 g., fiber g., cholesterol mg., sodium mg., sugar г. Time: 1 hour.35 minutes Difficulty: easy Servings: 6-8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Basis for seafood:

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

Basis for soup:

• 1/4 Art. olive oil
• 6 anchovy fillets
• 4 small stalks of celery, chopped
• 2 tubers of potatoes, peeled and chopped into small cubes
• 1 red bell pepper, peel and chop finely
• 1/2 bottle of light beer (about 170 g.)
• 1 can (800 g) of canned tomato in its own juice, diced
• 2 tbsp. chicken broth
• 450 g cod sliced
• 450 g scallops
• 1 roll of ciabatta or other crispy bread to choose from, for serving

Recipes with similar ingredients: onions, chili peppers, lemon zest, garlic, parsley, thyme, bay leaf, anchovies, celery, potatoes, sweet peppers, light beer, tomatoes, cod, scallops

Recipe preparation:

1. Seafood base: put red onion, pepper chili, lemon zest, garlic, parsley leaves, thyme and bay leaf into a food processor and chop to a paste.
2. Basis for soup: in a pan with a thick bottom, warm olive oil and anchovies over medium heat when anchovies boil, 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, periodically stirring. Add beer and bring to a boil. Then add Tomatoes and chicken broth, bring to a boil, then boil on low heat for 20 minutes or until volume decreases by third, then turn off the heat, cool and can store soup basis until the next preparation.
3. Warming up: Preheat the base of the soup for moderate high fire. Toast bread in a hot oven. When the contents boil, transfer cod and scallops to liquid, and again bring to a boil, cook soup for 5-6 minutes until the fish is ready, then turn off the fire. Serve the soup hot with plenty of bread.