Name: Fisherman’s Stoup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 medium red onion, coarsely chopped; 1 Fresno chile pepper, chopped; 1 tbsp fresh lemon zest; 2 cloves garlic, grated; 1/2 cup flat-leaf parsley; 2 tbsp fresh thyme leaves; 2 fresh bay leaves; 1/4 cup extra-virgin olive oil; 6 anchovy fillets; 4 small ribs celery, chopped; 2 starchy potatoes, peeled and diced small; 1 red pepper, finely chopped; 1 (28 oz) can diced or crushed tomatoes; 2 cups chicken stock; 1 lb cod, cut into chunks; 1 lb sea scallops; 1 loaf ciabatta or crusty bread, for serving

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Fisherman’s Stoup is the perfect cross between a hearty stew and a comforting soup. Bursting with Mediterranean flavors, this dish combines cod, scallops, vegetables, fresh herbs, and tomatoes, finished with crusty bread for dipping. With a rich seafood base and anchovy depth, it’s a rustic, soul-warming meal ideal for chilly nights or special dinners.

Why You’ll Love This Recipe

A hybrid dish — heartier than soup, lighter than stew.
Packed with fresh herbs, seafood, and vegetables.
Anchovies melt into the base for savory umami flavor.
A make-ahead friendly recipe — just reheat and add the seafood before serving.
Perfect served with crusty bread to mop up the broth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Seafood base:

1 medium red onion, coarsely chopped
1 Fresno chile pepper, chopped
1 tablespoon fresh lemon zest
2 cloves garlic, grated
½ cup flat-leaf parsley (a couple of handfuls)
2 tablespoons fresh thyme leaves
2 fresh bay leaves

Soup base:

¼ cup extra-virgin olive oil
6 anchovy fillets
4 small ribs celery, chopped
2 starchy potatoes, peeled and diced small
1 red pepper, cored and finely chopped
1 (28-ounce) can diced or chunky-style crushed tomatoes
2 cups chicken stock
1 pound cod, cut into chunks
1 pound sea scallops
1 loaf ciabatta or other crusty bread, for serving

Directions

Make the seafood base
- In a food processor, combine onion, chile, lemon zest, garlic, parsley, thyme, and bay leaves.
- Process into a paste and set aside.
Build the soup base
- Heat olive oil in a Dutch oven over medium-high heat.
- Add anchovies and cook until melted into the oil.
- Stir in the seafood base paste and cook 3–4 minutes.
- Add celery, potatoes, and red pepper. Cover and cook 4–5 minutes, stirring occasionally.
Simmer the broth
- Stir in tomatoes and chicken stock.
- Bring to a boil, then reduce to a simmer for 20 minutes until reduced by about one-third.
- At this stage, you can cool and store for later if making ahead.
Add seafood and finish
- When ready to serve, reheat stoup until bubbling.
- Nestle in cod chunks and scallops.
- Cook 5–6 minutes, until fish is opaque and scallops are just cooked through.
Serve
- Toast or warm ciabatta bread in the oven.
- Ladle stoup into bowls and serve immediately with bread for dipping.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

Swap cod for haddock, halibut, or another firm white fish.
Add mussels, shrimp, or clams for a seafood medley.
Use vegetable stock instead of chicken for a lighter broth.
Add fennel bulb for extra sweetness and flavor.
Spice it up with red pepper flakes for more heat.

Storage/Reheating

Store the base (without seafood) in the fridge for up to 3 days.
Add seafood just before serving for the best texture.
Reheat gently on the stovetop until bubbling, then add fish and scallops.
Freeze the tomato-vegetable base for up to 2 months (without seafood).

FAQs

Why is it called stoup?

Because it’s thicker than soup but not as heavy as stew — a perfect middle ground.

Can I make this dish ahead of time?

Yes, prepare the base ahead and add seafood just before serving.

Do I need anchovies?

Yes, they add a rich umami depth, but you can omit if preferred.

Can I use frozen fish?

Yes, just thaw completely before cooking for the best texture.

How do I keep the seafood from overcooking?

Add it at the very end and simmer gently just until opaque.

Can I make it vegetarian?

Yes, omit the anchovies and seafood, and replace stock with vegetable broth.

What bread works best?

Ciabatta, sourdough, or baguette — something crusty to soak up the broth.

Can I add wine instead of chicken stock?

Yes, substitute part of the stock with white wine for extra flavor.

How spicy is this recipe?

Mild, but you can add more chile or crushed red pepper for heat.

Can I add cream to make it richer?

Yes, a splash of cream at the end creates a more indulgent stoup.

Conclusion

Fisherman’s Stoup is a hearty yet light seafood dish that delivers big flavor with a rustic charm. With its rich tomato base, tender cod and scallops, and herby, aromatic paste, it’s a recipe that brings comfort and elegance to the table. Paired with crusty bread, it’s a complete and satisfying meal that celebrates the flavors of the sea.

Maggie

Fisherman Stoup

Why You’ll Love This Recipe