Seafood base:

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

Soup base:

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