¼ Cup Extra-virgin Olive Oil (3 turns around the pan)
1 Teaspoon Crushed Red Pepper Flakes
2-3 Flat Anchovies, drained
6 Cloves Garlic, crushed
1Bay Leaf
2 Ribs Celery, chopped
1 Medium Onion, chopped
1 Can Chicken Stock (14 oz)
1 Can Chunky-style crushed tomatoes (32 oz)
1 Tablespoon Thyme
1 Handful Parsley, chopped
1½ Pounds Cod, cut into 2-inch chunks
Salt and Pepper To taste
30-40 Small Shrimp, tail-off and de-veined
30-40 Small Scallops
Instructions
In a large pot over moderate heat, combine oil, crushed pepper, anchovies, garlic and bay leaf. Let anchovies melt into oil. The anchovies act as a natural salt and the pepper flakes will infuse the oil, providing heat.
Chop the celery and onion near stove and add to the pot as you work.
Saute vegetables for a few minutes to begin to soften.
Add the chicken stock, tomatoes, thyme and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and pepper. Add the fish and simmer 5 minutes, giving the pot a shake now and then.
Do not stir your soup with a spoon after the addition of fish or you will break it up.
Add shrimp and scallops, cover pot.
Cook 10 minutes, giving the pot a good shake now and again.