Fisherman's Soup

Fisherman's Soup
Fisherman's Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    tablespoons olive oil

  • 1/2

    cup chopped celery

  • 2

    garlic cloves finely chopped

  • 1/2

    pound plum tomatoes peeled, chopped (or 1 cup drained canned tomatoes)

  • 1/4

    cup chopped fresh parsley

  • 1

    tablespoon chopped fresh rosemary (or 1 tspn dried rosemary)

  • 1/2

    teaspoon red pepper flakes

  • 3/4

    cup dry white wine

  • 6

    cups water

  • 6

    frozen lobster tails - (4 oz ea) cut on underside

  • with scissors

  • 1

    pound firm white fish fillets cut 2" pieces (such as cod, halibut or sea bass)

  • 8

    ounces medium raw shrimp deveined

  • Sea salt or table salt

  • Chopped fresh parsley (garnish)

  • Extra-virgin olive oil (garnish)

Directions

Heat olive oil in large soup pot over medium-low heat. Add celery and cook 5 minutes. Add garlic and cook 1 minute more. Stir in tomatoes, parsely, rosemary and red pepper flakes. Cook 2 minutes. Add wine; cook until liquid evaporates. Add water and bring to a boil. Reduce heat; simmer 20 minutes. Add frozen lobster tails, cook 4 minutes; add fish and cook 3 more minutes until fish is opaque in center. Add shrimp and cook 3 more minutes. Season to taste with salt. Ladle soup into bowls. Sprinkle with additional parsley and drizzle with olive oil. Have a bowl handy for discarded lobster and shrimp; shells. This recipe yields 6 servings. Carbohydrates: 4 grams Net Carbs: 3.5 grams Fiber: 0.5 grams Protein: 50.5 grams Fat: 12 grams Calories: 353

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